French Receipt for Hashed Bouilli

Method

Shake over a slow fire a bit of butter the size of an egg, and a tablespoonful of flour; when they have simmered for a minute, stir to them a little finely-chopped onion, and a dessertspoonful of minced parsley; so soon as the whole is equally browned, add sufficient pepper, salt, and nutmeg to season the hash properly, and from half to three quarters of a pint of boiling water or of bouillon. Put in the beef cut into small but thick slices; let it stand by the fire and heat gradually; and when near the point of boiling thicken the sauce with the yolks of three eggs; mixed with a tablespoonful of lemon-juice. For change, omit the eggs, and substitute a tablespoonful of catsup, and another of pickled gherkins minced or sliced.

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