HASH
Remove all fat and sinews from the meat, and cut it into neat pieces and leave these to marinate.[A] Take a wineglassful of stock, half a wineglassful of white wine, a dessertspoonful of lemon juice or vinegar, a teaspoonful of Harvey’s or Worcester sauce, a teaspoonful of finely chopped parsley, and a finely chopped onion. Leave the meat in this for two or three hours, then make the following sauce:
For each half-pound of meat used, peel and mince a small onion, and a mushroom if at hand, and fry these lightly in half an ounce of butter or dripping. Next sprinkle in half an ounce of flour. Then gradually add half-pint of stock, using the marinate also. Allow to cool a little. Lay in the meat and let it stand by the fire until quite hot, but not to boil.
[A] To soak up the flavour.
Some of the things Margaret made for breakfast she made for lunch or supper, too, such as scalloped eggs and omelettes. She had some vegetables besides, such as—