Leg of Mutton or Beef, to hash

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

For hashing

Leg of Mutton or Beef ↝ Pheasant, leg, meat only, raw [Poultry Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
soup jelly
two whole onions ↝ Onions, raw [Vegetables and Vegetable Products]
two bunches of parsley ↝ Parsley, raw [Not included in a food category]
the same of thyme ↝ Thyme, fresh [Spices and Herbs]
a table-spoonful of mushroom-powder ↝ Gravy, mushroom, dry, powder [Soups, Sauces, and Gravies]
two or three little balls of flour and butter, of the size of a nut ↝ Flour, 00 [Cereal Grains and Pasta]
fried bread ↝ Bread, dough, fried [Yeast breads]

Another way

the mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
water ↝ Water, tap [Tap water]
salt ↝ Salt, table, iodized [Spices and Herbs]
an onion cut in half ↝ Onions, raw [Vegetables and Vegetable Products]
a bundle of savoury herbs
a little white wine (say two glasses) ↝ Wine, white [Wine]
three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
an anchovy
a piece of butter in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (12)

Cut small flat pieces of the meat, taking care to pare the skin and sinews, but leaving as much fat as you can find in the inside of the leg.
Season with a little salt and cayenne pepper and a little soup jelly.
Put in two whole onions, two bunches of parsley, the same of thyme, and a table-spoonful of mushroom-powder.
Take two or three little balls of flour and butter, of the size of a nut, to thicken the sauce; beat it well together.
Let this simmer a little while; take off the scum.
Put in the meat, and let it boil.
Serve up hot, with fried bread round it.

Another way

Take the mutton and cut it into slices, taking off the skin and fat; beat it well, and rub the dish with garlic.
Put in the mutton with water, and season with salt, an onion cut in half, and a bundle of savoury herbs.
Cover it, and set it over a stove and stew it.
When half stewed, add a little white wine (say two glasses) three blades of mace, and an anchovy; stew it till enough done.
Then take out the onion and herbs, and put the hash into the dish, rubbing a piece of butter in flour to thicken it, and serve it up.

Original Text

Leg of Mutton or Beef, to hash.

Cut small flat pieces of the meat, taking care to pare the skin and sinews, but leaving as much fat as you can find in the inside of the leg; season with a little salt and cayenne pepper and a little soup jelly; put in two whole onions, two bunches of parsley, the same of thyme, and a table-spoonful of mushroom-powder. Take two or three little balls of flour and butter, of the size of a nut, to thicken the sauce; beat it well together; let this simmer a little while; take off the scum; put in the meat, and let it boil. Serve up hot, with fried bread round it.

Another way.

Take the mutton and cut it into slices, taking off the skin and fat; beat it well, and rub the dish with garlic; put in the mutton with water, and season with salt, an onion cut in half, and a bundle of savoury herbs; cover it, and set it over a stove and stew it. When half stewed, add a little white wine (say two glasses) three blades of mace, and an anchovy; stew it till enough done; then take out the onion and herbs, and put the hash into the dish, rubbing a piece of butter in flour to thicken it, and serve it up.

Notes

—