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Pork, Hashed

Cut a pound and a half of cold roast pork into neat slices. If any gravy was left from the joint, it may be thickened with a tea-spoonful of brown roux, or with flour and butter flavoured with a little mushroom-ketchup or any other flavouring, and used for the hash. If this is not at hand, put the bones and trimmings which were cut from the meat into a saucepan with a sliced onion, a clove, a blade of mace, a little salt and pepper, and a pint of water. Stew gently for an hour or more, skim and strain the gravy, and flavour as above. Put in the slices of pork, and let them heat gently by the side of the fire for about twenty minutes. The gravy must not boil until after the meat is added. Serve on a hot dish, garnish with toasted sippets, and send apple sauce to table in a tureen. The gravy may be made more savoury by gently frying the onion in butter before stewing it, and, if liked, sage and onion sauce may accompany the hash. Time, half an hour after the gravy is made. Probable cost, exclusive of the cold meat, 4d. Sufficient for three or four persons.