Roast Beef Hash

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 30 min Total: 30 min
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

About 2 lbs. of cold roast beef ↝ Beef, roast [Beef, excludes ground]
2 small onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 large carrot or two small ones ↝ Carrots, raw [Vegetables and Vegetable Products]
1 turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a small bunch of savoury herbs
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
4 tablespoonfuls of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
3 tablespoonfuls of ale ↝ Beverages, carbonated, ginger ale [Beverages]
crust or mashed potatoes ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

Instructions (11)

Cut the beef in slices, allowing a small amount of fat to each slice.
Place a layer of this in the bottom of a pie-dish, with a portion of the onions, carrots, and turnips, which must be sliced.
Mince the herbs, strew them over the meat, and season with pepper and salt.
Then put another layer of meat, vegetables, and seasoning.
Proceed in this manner until all the ingredients are used.
Pour in the gravy and ale.
Cover with a crust or mashed potatoes.
Bake for 1/2 hour, or rather longer.

Note

It is as well to parboil the carrots and turnips before adding them to the meat.
Use some of the liquor in which they were boiled as a substitute for gravy, when there is no gravy at hand.
Be particular to cut the onions in very thin slices.

Original Text

I.

598. INGREDIENTS.—About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or two small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, 4 tablespoonfuls of gravy, 3 tablespoonfuls of ale, crust or mashed potatoes.

Mode.—Cut the beef in slices, allowing a small amount of fat to each slice; place a layer of this in the bottom of a pie-dish, with a portion of the onions, carrots, and turnips, which must be sliced; mince the herbs, strew them over the meat, and season with pepper and salt. Then put another layer of meat, vegetables, and seasoning; and proceed in this manner until all the ingredients are used. Pour in the gravy and ale (water may be substituted for the former, but it is not so nice), cover with a crust or mashed potatoes, and bake for 1/2 hour, or rather longer.

Time.—Rather more than 1/2 hour.

Average cost, exclusive of the meat, 6d.

Sufficient for 5 or 6 persons.

Seasonable at any time.

Note.—It is as well to parboil the carrots and turnips before adding them to the meat, and to use some of the liquor in which they were boiled as a substitute for gravy; that is to say, when there is no gravy at hand. Be particular to cut the onions in very thin slices.

Notes

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