Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

  • About

Meg Dods’s Recipe


  • cold roast beef
  • carrots
  • onion
  • vinegar
  • flour
  • pepper


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.