Hashed Beef (rich)

Bœuf haché


Put for three or four persons three quarters of a pint of brown sauce into a stewpan with one finely chopped eschalot, and boil together for about ten minutes; then add to it one pound of very finely sliced cold roast lean beef, adding a little fat from the beef to it. Just allow the sauce to boil up after having added the beef, then turn out on to a hot dish and serve. If liked, a tablespoonful of mushroom catsup can be added.