This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1872 Excerpt: ...for a half hour. Pack closely in a stone jar, pour melted butter or dripping over, and keep in a cool place. Hashed Beef or Mutton.--Meat that has been already cooked ought to be under-done to make a good hash. It should be cut into thin shoes, seasoned with pepper and salt, and the skin, bones, and gristle, should be ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1872 Excerpt: ...for a half hour. Pack closely in a stone jar, pour melted butter or dripping over, and keep in a cool place. Hashed Beef or Mutton.--Meat that has been already cooked ought to be under-done to make a good hash. It should be cut into thin shoes, seasoned with pepper and salt, and the skin, bones, and gristle, should be taken off, and made into gravy, as follows: --Put a bit of butter with a little flour and a tablespoonful of broth or water into a stew-pan; cut a couple of onions into slices, and add them to it, and brown them lightly; next put in the bones, and pieces of meat not wanted for the hash; add a pickled onion, walnut, or gherkin, and a sprig or or two of sweet herbs; pour in as much water as is wanted, and let the whole stew until you have made a good gravy. Strain it, season it with a little ketchup, tomato sauce, or vinegar. Pour it over the slices of meat in the stew-pan, and let it simmer only just long enough to warm the meat through. Serve up with toasted bread in the dish. Observe, that if the meat which has been already cooked once is cooked a second time by hashing it, the less the hash is done the better; if done too much, the meat cannot fail to be hard, dry, and unsavoury. Fricandeau of Veal.--Cut some slices of the leg, beat them fiat, and trim them nicely. Stew the meat until it is quite tender, in as much water as will just cover it; take it up when done, and put it by, near the fire. Add some sweet herbs, salt, pepper, and mace, to the gravy, with tomato or sorrel, or other sauce; let it boil up quickly, and strain it over the veal. Jugged Hare.--Skin and thoroughly clean the hare, cut it up as to serve at table, make some stuffing into balls, as if for roasting, adding seasoning, &c., and put the whole into an earthen jar larg...
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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