Hashed Lamb and Broiled Blade-bone is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a grilled lamb blade-bone that's served with a hashed stew of cold cooked lamb, stock, ketchup and shallot vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Hashed Lamb and Broiled Blade-bone.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
HASHED LAMB AND BROILED BLADE-BONE.
749. INGREDIENTS.—The remains of a cold shoulder of lamb, pepper and salt to taste, 2 oz. of butter, about 1/2 pint of stock or gravy, 1 tablespoonful of shalot vinegar, 3 or 4 pickled gherkins.
Mode.—Take the blade-bone from the shoulder, and cut the meat into collops as neatly as possible. Season the bone with pepper and salt, pour a little oiled butter over it, and place it in the oven to warm through. Put the stock into a stewpan, add the ketchup and shalot vinegar, and lay in the pieces of lamb. Let these heat gradually through, but do not allow them to boil. Take the blade-bone out of the oven, and place it on a gridiron over a sharp fire to brown. Slice the gherkins, put them into the hash, and dish it with the blade-bone in the centre. It may be garnished with croutons or sippets of toasted bread.
Time.—Altogether 1/2 hour. Average cost, exclusive of the meat, 4d.
Seasonable,—house lamb, from Christmas to March; grass lamb, from Easter to Michaelmas.
Modern Redaction
Ingredients:
remains of a cold shoulder of lamb
salt and freshly-ground black pepper, to taste
60g butter
300ml stock or gravy (about)
1 tbsp ketchup
1 tbsp shallot vinegar
4 pickled gherkins, sliced
Method:
Remove the blade bone from the shoulder and season with salt and black pepper before drizzling a little melted butter over the top. Arrange in a roasting tin, place in an oven pre-heated to 180°C and cook until heated through.
Cut the lamb meat into collops and trim as neatly as possible. Combine the stock, ketchup and vinegar in a pan then add the meat. Allow to gradually heat through (but do not boil).
When the blade-bone is hot, place under a hot grill and allow to brown. Add the sliced gherkins to the hash then arrange the blade bone in the centre of a serving dish and ladle the hash mixture around it.
Garnish with croûtons or sippets of toasted bread and serve.
