TO HASH BEEF.





The meat should be put on the fire in a little broth or gravy, with
a little fried onion, pepper, salt, and a spoonful of ketchup, or any
other sauce at hand, let it simmer for about ten minutes, then mix in
a cup a little flour with a little of the gravy, and pour it into the
stewpan to thicken the rest; sippets of toast should be served with
hashes, a little port wine, a pinch of saffron, or a piece _chorisa_
may be considered great improvements.





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