Home › The Principles of Cookery › Sheep's Harslet, Hashed

Sheep's Harslet, Hashed

Take the liver, heart, and lights of a sheep, and wash them well in several waters. Boil them gently till tender in salted water, carefully removing the scum as it rises. Mince them finely season with pepper and salt, and add a seasoning of powdered herbs, if liked. Moisten the mince with stock, thicken with brown thickening, and stir it over the fire till it is quite hot. Serve on a hot dish, and send potatoes and boiled carrots to table with it. A few pickles may be served with it, if desired. Time to stew the meat, an hour and a half, or till tender. Probable cost, variable, but inexpensive. Sufficient for four or five persons.