Sauce For Hashes Of Mutton Or Beef

Chop the bones and fragments of the joint, etc, and put them into a two quart stewpan, with a quart of boiling water, six berries of black pepper, and the same of allspice, a small bundle of parsley, and half a head of celery cut in pieces, lemon-thyme and sweet marjoram, a very little bit of each; cover up, and let it boil quick for half an hour. Cut a small onion very fine, put it in a stewpan with an ounce of butter, fry it over a sharp fire for two minutes, then stir in as much flour as will make it a stiff paste, and mix it in some of the gravy you have made from the bones, &c; pour it into a two quart stewpan, and let it boil for a quarter of an hour longer; strain it through a tammis into a basin; put it back into the stewpan, season it with pepper and salt, cut in a few pickled onions, or walnuts, a couple of gherkins cut in thin slices, and two tablespoonful of mushroom catsup, or walnut pickle, or some capers and caper liquor, or two tablespoonsful of table beer, and two tablespoons-ful of vinegar; cover the bottom of the dish with sippets of bread, toasted, and cut into triangles.

Observations

If any of the gravy that was sent up with the joint when it was roasted be left, it will be a great improvement to the hash. If you wish it to eat like venison, instead of the onion put in two cloves, a tablespoonful of currant jelly, and the same quantity of port wine.

Sauce For Hashed Or Minced Veal

Take the bones of cold roast or boiled veal, dust half a tablespoonful of flour on them, and put them into a stewpan, with a pint and a half of water, a small onion, a little grated lemon-peel, or the peel of the quarter of a small lemon pared as thin as possible, half a teaspoonful of salt, and a couple of blades of pounded mace. Set it on a quick fire, and let it boil half an hour, strain through a sieve, and it is ready to put to the veal to warm up. Squeeze in half a lemon, cover the bottom of the dish with toasted bread sippets cut into triangles.

White Gravy Sauce

To a pound of lean juicy gravy beef, or veal, notched and floured, put a quart of water. Let it stew very gently for an hour, i. e. till the goodness is extracted from the meat, without drawing it to the dregs: about a quarter of an hour before it is done, put to it a piece of crust of bread, and a bit of lemon peel. When done, strain it carefully, skim off the fat, put a tablespoonful of thickening, No. 2. to it. Season with black pep-per and salt, and the juice of half a lemon.

***An onion, or some sweet herbs, may be added.