Mutton Hash

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (13)

For the hash

mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
butter butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
some thin bread toasted brown, cut three corner ways ↝ Bread, potato [Baked Products]
walnut-pickle, and all sorts of pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a small onion peeled and cut very small, and done in the hash ↝ Onions, raw [Vegetables and Vegetable Products]

For the sauce base

the bones ↝ Pork, bones [Pork]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little sweet herbs
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a very little whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of crust roasted very crisp ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (12)

Cut the mutton with a sharp knife in very little bits, as thin as possible.
Boil the mutton bones with an onion, a little sweet herbs, a blade of mace, a very little whole pepper, a little salt, and a piece of crust roasted very crisp.
Let the bone mixture boil until there is just enough for sauce.
Strain the sauce base.
Put the strained sauce base into a sauce-pan with a piece of butter rolled in flour.
Add the cut mutton to the sauce-pan.
Heat the mixture until very hot; it is then done.
Have ready some thin bread toasted brown and cut three corner ways.
Lay the toasted bread around the dish.
Pour the hash into the dish over the bread.
Garnish with pickles.
Optionally, add a small onion peeled and cut very small to the hash while cooking.

Original Text

Cut your mutton with a sharp knife in very little bits, as thin as poſsible; then boil the bones with an onion, a little sweet herbs a blade of mace, a very little whole pepper, a little salt, a piece of crust roasted very crisp: let it boil till there is just enough for sauce, strain it, and put it into a sauce-pan, with a piece of butter butter rolled in flour; put in the meat, when it is very hot it is enough. Have ready some thin bread toasted brown, cut three corner ways, lay them round the dish, and pour in the hash. As to walnut-pickle, and all sorts of pickles, you must put in according to your fancy. Garnish with pickles. Some love a small onion peeled and cut very small, and done in the hash.

Notes

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