Preparation info

    • Difficulty


Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Meg Dods’s Recipe


  • Cold roast beef, carrots, onion, vinegar, flour, pepper, salt


Slice boiled carrots; slice also cold roast beef, trimming away outside and skins. Put an onion to a good gravy (drawn from the roast beef-bones, if you like), and let the carrots and beef slowly simmer in this; add vinegar, pepper and salt. Thicken the gravy—take out the onion and serve hot, with sippets, as any other hash.