To make a Hash of Beef otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take some of the buttock, cut it into thin slices, and hack them with the back of your knife, then fry them with sweet butter, and being fried put them into a pipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet butter; being tender stewed serve them on fine sippets, with slic’t lemon, grapes, barberries, or goosberries, and rub the dish with a clove of garlick.