Recipes > Meat > Pork > Hashed Pork

Hashed Pork


  • remains of cold roast pork
  • 2 onions
  • 1 teaspoonful of flour
  • 2 blades of pounded mace
  • 2 cloves
  • 1 tablespoonful of vinegar
  • 1/2 pint of gravy
  • pepper and salt to taste


Chop the onions and fry them of a nice brown, cut the pork into thin slices, season them with pepper and salt, and add these to the remaining ingredients. Stew gently for about 1/2 hour, and serve garnished with sippets of toasted bread.

Time: 1/2 hour.

Seasonable from October to March.


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The Book of Household Management (1861).

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