Recipes > Meat > Hash



  • remains of cold meat
  • some nice stock or gravy
  • flour, in the proportion of 1/2 ounce to every 1/2 pint of gravy
  • pepper and salt, and, if liked, a little catsup, or Harvey's sauce
  • toasted or fried bread


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.


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The Skilful Cook (1905).

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