A Common Hash of Cold Beef or Mutton

Ingredients

• cold beef or mutton
• bones from the meat
• 1 onion
• 1 bunch thyme and parsley
• 1 carrot
• a few peppercorns
• 4 cloves
• to taste salt
• 1.5 pints water
• 1 large dessertspoonful rice flour
• to taste pepper
• boiled potatoes

Instructions

1. Remove the meat from the bones and slice it small, trimming away the brown edges.
2. Stew down the trimmings and well-broken bones with an onion, a bunch of thyme and parsley, a carrot cut into thick slices, a few peppercorns, four cloves, salt, and a pint and a half of water.
3. When the stock is reduced to about three quarters of a pint, strain it and clear it of fat.
4. Thicken the strained stock with a large dessertspoonful of rice flour, or slightly less arrow-root.
5. Add salt and pepper to taste and boil the whole for a few minutes.
6. Lay in the sliced meat and heat it well through.
7. If desired, slice hot boiled potatoes into the hash to serve.