273. Hash

Is made from former dressed mutton, leg or saddle, cut in nice thin shaped pieces, and put into some good brown sauce.

274. Hashed Mutton

Cut the, cold mutton into slices as uniform in size as possible, flour hem, pepper and salt them, put them into a stewpan with some gravy made of an onion stewed with whole pepper and toasted bread in a pint of water, to which a little walnut ketchup has been added -this gravy should be stewed two hours before using:- do not let the hash boil, when it is done add a little thickening of butter, flour and water if required, and serve up with sippets of toasted bread.

275. Hashed Mutton

This is a favourite method of disposing of the cold shoulder; especially if it should happen to be underdone; cut it into slices, take the bones (if of a shoulder or leg break them), and put them in a stewpan with the trimmings, cover them with water, put in a faggot of thyme, parsley, whole pepper, allspice, etc, cover down and simmer for three quarters of an hour; while the bones, etc. are stewing, fry an onion brown in a little butter and flour, put it into the stewpan with the gravy, stew gently twenty minutes, strain it, lay in the slices of mutton in the stewpan, pour over them the strained gravy, pour in a spoonful of walnut ketchup or any suitable preferred sauce, season it, simmer until the meat is hot through, dish and serve.

A spoonful of curry powder is sometimes added, and is always a palatable addition.