To Hash Cold Mutton

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cut your Mutton with a very sharp Knife in very little Bits, as thin as possible; then boil the Bones with an Onion, a little Sweet Herbs, a Blade of Mace, a very little whole Pepper, a little Salt, a Piece of Crust toasted very crisp; let it boil till there is just enough for Sauce, strain it, and put it into a Sauce-pan, with a Piece of Butter rolled in Flour; put in the Meat, when it is thorough hot it is enough. Have ready some thin Bread toasted brown, cut thus ∆, lay them round the Dish, and pour in the Hash. As to Wallnut-pickle, and all Sorts of Pickles, you must put in according to your Fancy. Garnish with Pickles. Some love a small Onion peeled, and cut very small, and done in the Hash.