Home › The Waldorf Kitchen › Hashed Mutton

Hashed Mutton

Chop an onion and put it into a stewpan with a lump of butter and fry till nicely browned, then mix in a heaped tablespoonful of flour and stir in about one-half pint of clear stock, a tablespoonful of vinegar, salt and pepper to taste, and a small quantity of mixed spices. Stir the sauce over the fire until boiling, then strain it through a gravy strainer and leave until cold. Cut some cold mutton into thin slices, trim off the skin, and most of the fat; put them into a stewpan with a few slices of pickled gherkins, pour in the sauce and heat gradually over a slow fire. When ready turn the hash on to a hot dish, garnish it with sippets of toast or croutons of bread fried a golden brown in butter, and serve with a dish of mashed potatoes.