Mrs Beetons Meat Recipes Revisited
Hashed Beef
(Cold Meat Cookery)
A few slices of Cold Roast Beef
Gravy, saved from the meat
1 Onion, finely minced
˝ glass Port Wine or Strong Ale
1 tsp Tomato Sauce
1 tsp Harvey's Sauce
1 tsp Mushroom Ketchup
Flour, to thicken
Salt and Pepper, to taste
Put all the ingredients except the beef into a saucepan with any gravy may have been saved from the meat the day it was roasted
Let it simmer gently for 10 minutes, then take the saucepan off the heat
Allow the gravy cool and skim off the fat.
Cut the beef into thin slices, dredge them with flour and place in the gravy.
Simmer gently for 5 minutes, but not boil, or the meat will be tough and hard.
Serve very hot and garnish with sippets (triangles) of toasted bread.
Time: 20 minutes.
Seasonable at any time.
HASHED BEEF
(Cold Meat Cookery)
628. INGREDIENTS - Gravy saved from the meat, 1 teaspoonful of tomato sauce, 1 teaspoonful of Harvey’s sauce, 1 teaspoonful of good mushroom ketchup, 1/2 glass of port wine or strong ale, pepper and salt to taste, a little flour to thicken, 1 onion finely minced, a few slices of cold roast beef.
Mode - Put all the ingredients but the beef into a stewpan with whatever gravy may have been saved from the meat the day it was roasted; let these simmer gently for 10 minutes, then take the stewpan off the fire; let the gravy cool, and skim off the fat. Cut the beef into thin slices, dredge them with flour, and lay them in the gravy; let the whole simmer gently for 5 minutes, but not boil, or the meat will be tough and hard. Serve very hot, and garnish with sippets of toasted bread.
Time - 20 minutes.
Average cost, exclusive of the cold meat, 4d.
Seasonable at any time.
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