Unless you are quite sure you perfectly understand the palate of those you are working for, show those who are to eat the hash this receipt, and beg of them to direct you how they wish it seasoned.
Half the number of the ingredients enumerated will be more than enough: but as it is a receipt so often wanted we have given variety.
Chop the bones and fragments of the joint, etc, and put them into a stewpan; cove? them with boiling water, six berries of black pepper, the same of allspice, a small bundle of parsley, half a head of celery cut in pieces, and a small sprig of savory, or lemon thyme, or sweet marjoram; cover up, and let it simmer gently for half an hour.
Slice half an ounce of onion, and put it into a stewpan with an ounce of butter; fry it over a sharp fire for about a couple of minutes, till it takes a little color; then stir in as much flour as will make it a stiff paste, and by degrees mix with it the gravy you have made from the bones, etc.; let it boil very gently for about a quarter of an hour, till it is the consistence of cream; strain it through a tamis or sieve into a basin; put it back into the stewpan: to season it, cut in a few pickled onions, or walnuts, or a couple of gherkins, and a table-spoonful of mushroom ketchup, or walnut or other pickle liquor; or some capers, and caper liquor; or a table-spoonful of ale; or a little eschalot, or tarragon vinegar; cover the bottom of the dish with sippets of bread (that they may become savory reservoirs of gravy), which some toast and cut into triangles. You may garnish it with fried bread sippets.
To hash meat in perfection, it should be laid in this gravy only just long enough to get properly warm through.
If any of the gravy that was sent up with, or ran from the joint when it was roasted, be left, it will be a great improvement to the hash.
You may make a curry hash by adding some curry jam.
A pint of Beef-gravy Sauce is an excellent gravy to warm up either meat or poultry.
A pint of Port wine, twelve anchovies chopped, a quarter of a pint of vinegar, as much beaten pepper as will lie on half a crown, two or three cloves, a blade or two of mace, a nutmeg bruised, one small onion minced, two bay-leaves, a little lemon thyme, marjoram, and parsley, and a piece of horseradish about the length of a finger split into quarters; put all into a saucepan, and let it simmer till the anchovies are dissolved; then strain it, and, when cold, bottle it for use.
Take the bones of cold roast or boiled veal, dredge them well with flour, and put them into a stewpan with a pint and a half of broth or water, a small onion, a little grated or finely-minced lemon-peel, or the peel of a quarter of a small lemon, pared as thin as possible, half a tea-spoonful of salt, and a blade of pounded mace; to thicken it, rub a table-spoonful of Hour into half an ounce of butler; stir it into the broth, and set it on the fire, and let it boil very gently for about half an hour; strain through a tamis or sieve, and it is ready to put to the veal to warm up; which is to be done by placing the stewpan by the side of the fire. Squeeze in half a lemon, and cover the bottom of the dish with toasted bread sippets cut into triangles, and garnish the dish with slices of ham or bacon.