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Hash, Cold Beef or Mutton

Cut one pound of cold meat into neat slices, free from skin and gristle. Put a large onion, finely minced, into a saucepan, and with it two ounces of butter and a table-spoonful of flour. Stir over the fire until the ingredients are smoothly mixed and brown, being careful that they do not burn. Add gradually half a pint of good stock or water, and the bones and trimmings, and simmer gently until the sauce is as thick as cream. Strain it, return to the fire, put in the pieces of meat, and let them remain until they are quite hot, but the sauce must not boil after the meat is added, or the latter will be hard. A hash may be varied by the addition of finely-minced green pickles, a dozen stewed mushrooms, or half a dozen tomatoes, but these should be added to the sauce before the meat is put in, so that there will be no necessity for its remaining in the gravy too long. Serve with toasted sippets round the dish. Time, about an hour. Probable cost, 6d., exclusive of the meat. Sufficient for two or three persons.