For serving, put the hash on a hot dish and garnish with sippets of fried or toasted bread.
If no gravy or stock is available, make some by breaking up any bones from the meat; boil them in a sufficient quantity of water, with a piece of carrot, turnip, onion, celery, and a small bunch of herbs.
Boil for quite an hour, and then strain the liquor.
Minced Meat.
- Ingredients—Some scraps of cold meat.
- A little gravy.
- Some boiled rice or potatoes.
- Pepper and salt to taste.
Method.—Mince the meat finely with a knife, or mincing machine (the flavour is nicer if a knife is used).
Mix with sufficient gravy to moisten the meat, and stir over the fire until hot; but do not let the gravy boil.
Serve with a border of boiled rice, or mashed potatoes round it.
If veal or chicken is minced, squeeze in a few drops of lemon juice, and serve with sliced lemon.
A little cooked ham should be added to these minces, to give them flavour; minced beef is improved by the addition of a few oysters.