6 whole peppers, 6 whole allspice, a faggot of savoury herbs, 1/2 head
of celery, 1 onion, 2 oz. of butter, flour.
_Mode_.--Cut the meat in nice even slices from the bones, trimming off
all superfluous fat and gristle; chop the bones and fragments of the
joint, put them into a stewpan with the pepper, spice, herbs, and
celery; cover with water, and simmer for 1 hour. Slice and fry the onion
of a nice pale-brown colour, dredge in a little flour to make it thick,
and add this to the bones, &c. Stew for 1/4 hour, strain the gravy, and
let it cool; then skim off every particle of fat, and put it, with the
meat, into a stewpan. Flavour with ketchup, Harvey's sauce; tomato
sauce, or any flavouring that may be preferred, and let the meat
gradually warm through, but not boil, or it will harden. To hash meat
properly, it should be laid in cold gravy, and only left on the fire
just long enough to warm through.
_Time_.--1-1/2 hour to simmer the gravy.
_Average cost_, exclusive of the meat, 4d.
_Seasonable_ at any time.
HASHED MUTTON.--Many persons express a decided aversion to
hashed mutton; and, doubtless, this dislike has arisen from the
fact that they have unfortunately never been properly served
with this dish. If properly done, however, the meat tender (it
ought to be as tender as when first roasted), the gravy abundant
and well flavoured, and the sippets nicely toasted, and the
whole served neatly; then, hashed mutton is by no means to be
despised, and is infinitely more wholesome and appetizing than
the cold leg or shoulder, of which fathers and husbands, and
their bachelor friends, stand in such natural awe.
HODGE-PODGE (Cold Meat Cookery).