Hashed Pork is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cold pork and onions cooked in a gravy base thickened with flour and flavoured with vinegar and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Hashed Pork.
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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 PORK.
801. INGREDIENTS.—The remains of cold roast pork, 2 onions, 1 teaspoonful of flour, 2 blades of pounded mace, 2 cloves, 1 tablespoonful of vinegar, 1/2 pint of gravy, pepper and salt to taste.
Mode.—Chop the onions and fry them of a nice brown, cut the pork into thin slices, season them with pepper and salt, and add these to the remaining ingredients. Stew gently for about 1/2 hour, and serve garnished with sippets of toasted bread.
Time.—1/2 hour.
Average cost, exclusive of the meat, 3d.
Seasonable from October to March.
Modern Redaction
Ingredients:
remains of a cold roast joint of pork, cut into thin slices
2 onions, chopped
1 tsp plain flour
1/4 tsp ground mace
2 cloves
1 tbsp vinegar
300ml gravy (eg veal gravy)
salt and freshly-ground black pepper, to taste
Method:
Melt a little butter in a pan, add the onions and fry for about 8 minutes, or until golden brown. Scatter over the flour and mix to combine then add the gravy and whisk until smooth. Now add the pork slices, the mace, cloves and vinegar before seasoning to taste. Bring to a simmer, cover and cook gently for 30 minutes.
Turn into a dish, garnish with sippets of toasted bread and serve.
