Cut the meat into neat pieces.
Mix the flour smoothly with the gravy, and boil for three minutes, stirring all the time.
Add seasoning and catsup or a little sauce.
Then put the pieces of meat into the gravy and let them warm through; but do not let the gravy boil when the meat is in it, as that would toughen it.
Tinned oysters make a nice addition to a hash.
For serving, put the hash on a hot dish and garnish with sippets of fried or toasted bread.
If no gravy or stock is available, make some by breaking up any bones from the meat; boil them in a sufficient quantity of water, with a piece of carrot, turnip, onion, celery, and a small bunch of herbs.
Boil for quite an hour, and then strain the liquor.