To Hash Mutton like Venison


Cut it very thin, as above; boil the Bones, as above; strain the Liquor, when there is just enough for your Hash. To a Quarter of a Pint of Gravy, put a large Spoonful of Red Wine, a small Onion peeled and chopped fine, a very little Lemon-peel shread fine, a Piece of Butter, as big as a small Walnut, rolled in Flour; put it into a Sauce-pan with the Meat, shake it all together, and when it is thorough hot, pour it into your Dish. Hash Beef the same Way.