Name: Hash of Lamb in Cider
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1¼ cups (3 dl) dry, rough cider; ½ teaspoon dried rosemary; 1 lb (½ kg) carrots, cut across in very thin slices; 1 lb (½ kg) cooked lamb, cut in ½inch (1 cm) dice, trimmed of all fat; ½ stick (60 g) butter; 1 tablespoon flour; 1 teaspoon salt; 2 large onions, cut in very thin rings; 2½ cups (6 dl) good stock or use a stock cube; ¼ teaspoon black pepper; 1 tablespoon finely chopped parsley; ¼ teaspoon mace; ½ teaspoon turmeric; ½ teaspoon dried thyme

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

The cooking term “hash”, which comes from the French hacher, to chop, means sliced or diced meat and vegetables. It was the name given to certain esteemed dishes from the Middle Ages onwards but fell into grave disrepute at the hands of many appallingly bad nineteenth-century cooks.

A hash requires a very good sauce, preferably with a little wine, ale or cider added and some fresh vegetab