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Oxfoed Hash

From The practical housewife (1862).

Source and licence

From The practical housewife (1862), printed page 260, digitised by the Internet Archive: https://archive.org/details/0304PRAC

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Cut thin slices of cold mutton, fat and lean, in pieces about the size of a penny ;
  2. flour well.
  3. Boil an onion in a little water, add a tea-cupful of beef-stock or gravy, season with pepper, salt, and mace ;
  4. make it hot, but do not let it boil, then add four or five tablespoonfuls of piccalilli, and a little red wine, and serve hot with toasted bread.