In the first place cut your meat into slices, and do not leave too much fat, for it only makes your gravy nasty. ... then pour in a pint of boiling water : stir as you put your water in, or it will become lumpy ; season with pepper and salt according to taste ; now put your meat in, and let it simmer for about a quarter of an hour, just before you take it up put in four pickled ... This is a plain way of doing a hash, and if properly attended to ... Palma Cristi oil, three ounces ; oil ot lavender, one drachm.
|Title||:||The Household Book of Practical Receipts|
|Author||:||Mrs George W M Reynolds|