HASHES AND MINCES

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

for the sauce

trimmings and the bones ↝ Ostrich, tip trimmed, raw [Poultry Products]
stock or gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a dessert-spoonful of sound marsala

main component

the meat ↝ Pheasant, raw, meat only [Poultry Products]

Instructions (4)

Prepare the meat, after having carefully cut off all browned parts, as you may desire.
Make the best broth you can with these trimmings and the bones.
If you have any stock or gravy so much the better; thicken slightly, and flavour this according to your taste, and the materials that may be within your reach; strain it if necessary, add a dessert-spoonful of sound marsala, and then warm up your meat.
A mince, or a hash, should be allowed to stand in its sauce, with a gentle heat under the saucepan, for as long a time as can be

Original Text

HASHES AND MINCES.
The chief features to be noted in cooking HASHES and MINCES are much the same.  Prepare the meat, after having carefully cut off all browned parts, as you may desire.  Make the best broth you can with these trimmings and the bones; if you
have any stock or gravy so much the better; thicken slightly, and flavour this according to your taste, and the materials that may be within your reach; strain it if necessary, add a dessert-spoonful of sound marsala, and then warm up your meat. A mince, or a hash, should be allowed to stand in its sauce, with a gentle heat under the saucepan, for as long a time as can be

Notes

—