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 (12)

For the hash

mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
some gravy (enough for sauce) wherein sweet-herbs, onion, pepper and salt, have been boiled; strain it ↝ Gravy, NFS [Dips, gravies, other sauces]
a little piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a shallot cut fine ↝ Shallots, raw [Vegetables and Vegetable Products]
a few capers and gerkins chopped fine ↝ Capers, canned [Spices and Herbs]
a few capers and gerkins chopped fine
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]

For serving

bread toasted and cut into thin sippets ↝ Bread, vegetable [Yeast breads]
pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (7)

Cut your mutton in little bits as thin as you can.
Strew a little flour over it.
Have ready some gravy (enough for sauce) wherein sweet-herbs, onion, pepper and salt, have been boiled; strain it.
Put in your meat, with a little piece of butter rolled in flour, and a little salt, a shallot cut fine, a few capers and gerkins chopped fine, and a blade of mace.
Boil all together for a minute or two.
Have ready some bread toasted and cut into thin sippets, lay them round the dish, and pour in your hash.
Garnish your dish with pickles and horse-radish.

Original Text

To stew a Mutton Hash.
CUT your mutton in little bits as thin as you can, strew a little flour over it, have ready some gravy (enough for sauce) wherein sweet-herbs, onion, pepper and salt, have been boiled; strain it, put in your meat, with a little piece of butter rolled in flour, and a little salt, a shallot cut fine, a few capers and gerkins chopped fine, and a blade of mace: boil all together for a minute or two, have ready some bread toasted and cut into thin sippets, lay them round the dish, and pour in your hash. Garnish your dish with pickles and horse-radish.

Notes

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