This is only a thicker preparation of cocoa, and may be made in the same way.
[COLD MEAT COOKERY.]
Hash.
- Ingredients—The remains of cold meat.
- Some nice stock or gravy.
- Flour, in the proportion of ½ oz. to every ½ pint of gravy.
- Pepper and salt, and, if liked, a little catsup, or Harvey's sauce.
- Toasted or fried bread.
Method.—Cut the meat into neat pieces.
Mix the flour smoothly with the gravy, and boil for three minutes, stirring all the time.
Add seasoning and catsup or a little sauce.
Then put the pieces of meat into the gravy and let them warm through; but do not let the gravy boil when the meat is in it, as that would toughen it.
Tinned oysters make a nice addition to a hash.