Mrs Beetons Meat Recipes Revisited
Hashed Pork
Leftover Cold Roast Pork
285ml (½ pint) Gravy
2 onions
1 tbsp Vinegar
1 tsp Flour
2 Blades Ground Mace
2 Cloves
Salt and Pepper, to taste
Toasted Bread, cut into triangles
Chop the onions and fry them to a nice brown colour.
Cut the pork into thin slices, season them with salt and pepper and add to the remaining ingredients.
Stew gently for about 30 minutes.
Serve garnished with sippets of toasted bread.
Time: 30 minutes.
Seasonable from October to March.
HASHED PORK
801. INGREDIENTS - The remains of cold roast pork, 2 onions, 1 teaspoonful of flour, 2 blades of pounded mace, 2 cloves, 1 tablespoonful of vinegar, 1/2 pint of gravy, pepper and salt to taste.
Mode - Chop the onions and fry them of a nice brown, cut the pork into thin slices, season them with pepper and salt, and add these to the remaining ingredients. Stew gently for about 1/2 hour, and serve garnished with sippets of toasted bread.
Time - 1/2 hour.
Average cost, exclusive of the meat, 3d.
Seasonable from October to March.
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