HASHED BEEF (Cold Meat Cookery) (I)

Ingredients

• Gravy saved from the meat
• 1 teaspoonful tomato sauce
• 1 teaspoonful Harvey's sauce
• 1 teaspoonful good mushroom ketchup
• 1/2 glass port wine or strong ale
• pepper and salt to taste
• a little flour to thicken
• 1 onion finely minced
• a few slices of cold roast beef

Instructions

1. Put all the ingredients but the beef into a stewpan with whatever gravy may have been saved from the meat the day it was roasted;
2. let these simmer gently for 10 minutes, then take the stewpan off the fire;
3. let the gravy cool, and skim off the fat.
4. Cut the beef into thin slices, dredge them with flour, and lay them in the gravy;
5. let the whole simmer gently for 5 minutes, but not boil, or the meat will be tough and hard.
6. Serve very hot, and garnish with sippets of toasted bread.