Mutton, Hashed
INGREDIENTS. -The remains of cold roast shoulder or leg of mutton, 6 whole peppers, 6 whole allspice, a faggot of savoury herbs, 1/21 head of celery, 1 onion, 2 oz. of butter, flour. AVER- AGE COST, exclusive of the meat, 4d.
Cut the meat in nice even slices from the bones, trimming off all superfluous fat and gristle; chop the bones and fragments of the joints, 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 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 MUTTON, HAUNCH OF.
MUTTON, LEG OF. cold gravy and only left on the fire just meat, and send caper sauce to table with it long enough to warm through.
TIME.-1 hour to simmer the gravy.
SEASONABLE at any time.