Hare. Hashed.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Mince or slice the meat carefully, freeing it from all fat, nerve, or gristle
  2. warm the meat in a little stock
  3. when the sauce is ready add the meat without the stock—that the sauce may not be too much thinned
  4. Serve croûtons round the meat.
For Sauce
  1. Make a roux 1 oz. of butter with a spoonful of flour mixed and cooked in it
  2. stir all the time
  3. add 1 pt. of stock and 1/2 a shallot chopped fine
  4. boil fully 10 minutes
  5. keep on stirring all the time
  6. then season, and serve with the meat.
Original Text
Hare. Hashed. Mince or slice the meat carefully, freeing it from all fat, nerve, or gristle; warm the meat in a little stock—and when the sauce is ready add the meat without the stock—that the sauce may not be too much thinned. Serve croûtons round the meat. For Sauce: Make a roux 1 oz. of butter with a spoonful of flour mixed and cooked in it; stir all the time; and add 1 pt. of stock and ½ a shallot chopped fine; boil fully 10 minutes, keep on stirring all the time; then season, and serve with the meat. Mined or hashed beef and mutton are all done in the same way.
Notes
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