Mrs Beetons Meat Recipes Revisited

Hashed Mutton

Leftover cold roast Shoulder or Leg of Mutton
1 Onion
½ Head Celery
50g (2oz) Butter
6 Whole Peppers
6 Whole Allspice
1 Small Bunch Savoury Herbs
Flour
Ketchup or Harvey's Sauce, to taste

Cut the meat into even slices from the bones, trimming off all superfluous fat and gristle.
Chop the bones and fragments of the joint, put them into a saucepan with the pepper, spice, herbs and celery.
Cover with water and simmer for 1 hour.
Slice and fry the onion to a pale brown colour.
Dredge in a little flour to thicken and add this to the bones, etc.
Stew for 15 minutes, strain the gravy and let it cool
Then skim off all the fat and put it, with the meat, into a saucepan.
Flavour with ketchup, Harvey’s sauce, tomato sauce, or any flavouring that may be preferred and let the meat gradually warm through, but not boil, or it will harden.
To hash meat properly, it should be laid in cold gravy and only left on the heat just long enough to warm through.

Time: 1-1½ hour to simmer the gravy.
Seasonable at any time.

Hashed Mutton: Many persons express a decided aversion to hashed mutton and doubtless, this dislike has arisen from the fact that they have unfortunately never been properly served with this dish.
If properly done, however, the meat tender (it ought to be as tender as when first roasted), the gravy abundant and well flavoured and the sippets nicely toasted and the whole served neatly.
Then, hashed mutton is by no means to be despised and is infinitely more wholesome and appetizing than the cold leg or shoulder, of which fathers and husbands and their bachelor friends, stand in such natural awe.

HASHED MUTTON

719. INGREDIENTS - The remains of cold roast shoulder or leg of mutton, 6 whole peppers, 6 whole allspice, a faggot of savoury herbs, 1/2 head of celery, 1 onion, 2 oz. of butter, flour.

Mode - Cut the meat in nice even slices from the bones, trimming off all superfluous fat and gristle; chop the bones and fragments of the joint, put them into a stewpan with the pepper, spice, herbs, and celery; cover with water, and simmer for 1 hour. Slice and fry the onion of a nice pale-brown colour, dredge in a little flour to make it thick, and add this to the bones, &c. Stew for 1/4 hour, strain the gravy, and let it cool; then skim off every particle of fat, and put it, with the meat, into a stewpan. Flavour with ketchup, Harvey’s sauce; tomato sauce, or any flavouring that may be preferred, and let the meat gradually warm through, but not boil, or it will harden. To hash meat properly, it should be laid in cold gravy, and only left on the fire just long enough to warm through.

Time - 1-1/2 hour to simmer the gravy.

Average cost, exclusive of the meat, 4d.

Seasonable at any time.

Mrs BeetonRecipes

Mrs Beetons Meat Recipes Revisited

Hashed Mutton

Mrs Beeton
Recipes