Hashed Pork
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- The remains of cold roast pork
- 2 onions
- 1 teaspoonful flour
- 2 blade pounded mace
- 2 cloves
- 1 tablespoonful vinegar
- 1/2 pint gravy
- pepper and salt to taste
Instructions
- 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.