To hash cold mutton is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of left-over cooked mutton that's warmed in a sauce made from the mutton bone, herbs, onion, spices and water boiled down to a stock and which is served with toasted triangles. The full recipe is presented here and I hope you enjoy this classic British version of: To hash cold mutton.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To haſh cold mutton
CUT your mutton with a very ſharp knife in very little bits, as thin as poſſibble ; then boil the bones with an onion, a little ſweet-herbs, a blade of mace, a very little whole pepper, a little ſalt, a piece of cruſt toaſted very criſp : let it boil till there is juſt enough for ſauce, ſtrain it, and put it into a ſauce-pan, with a piece of butter rolled in flour ; put in the meat, when it is very hot, it is enough. Have ready ſome thin bread toaſted brown, cut three-corner-ways, lay them round the diſh, and pour in the haſh. As to walnut-pickle, and all ſorts of pickles, you muſt put in according to your fancy. Garniſh with pickles. Some love a ſmall onion peeled, and cut very ſmall, and done in the haſh.
Modern Redaction
Ingredients:
remains of cooked mutton
1 onion, peeled
1 small bunch of sweet herbs
1 blade of mace
1 tsp whole black peppercorns
salt, to taste
1 slice of bread, toasted until crisp
1 tbsp butter mixed to a paste with 2 tsp plain flour
4 slices of bread, crusts removed, toasted and cut into four triangles each
1 tbsp mushroom pickle or walnut pickle, to flavour
Method:
Strip the mutton off the bones and cut the meat into very small pieces.
Add the bone to a pan with the onion, herbs, mace, black pepper, dark toast and add just enough water to cover. Bring to a boil and continue boil until reduced down to about 300ml.
Strain the liquid into a clean pan then add the butter and flour mix, a little at a time, beating thoroughly until smooth. Add the meat and cook until the sauce is thickened and the meat pieces are warmed through. Stir in the pickle then turn into a dish, garnish with the toast triangles and serve.
