Hash Beef

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

for the hash

a quarter of a pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a large spoonful of red wine ↝ Wine, red [Wine]
an onion peeled and chopped fine ↝ Onions, raw [Vegetables and Vegetable Products]
a very little lemon-peel shred fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
a piece of butter as big as a small walnut rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
the meat ↝ Pheasant, raw, meat only [Poultry Products]

Instructions (8)

Cut the meat very thin as above.
Boil the bones as above.
Strain the liquor, when there is just enough for the hash.
To a quarter of a pint of gravy, put a large spoonful of red wine, an onion peeled and chopped fine, a very little lemon-peel shred fine, a piece of butter as big as a small walnut rolled in flour.
Put it into a sauce-pan with the meat.
Shake it all together.
When it is thorough hot, pour it into your dish.
Hash beef the same way.

Original Text

Cut it very thin as above; boil the bones as above; strain the liquor, when there is just enough for the hash. To a quarter of a pint of gravy, put a large spoonful of red wine, an onion peeled and chopped fine, a very little lemon-peel shred fine, a piece of butter as big as a small walnut rolled in flour; put it into a sauce-pan with the meat, shake it all together, and when it is thorough hot, pour it into your dish. Hash beef the same way.

Notes

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