A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Do not allow the hash to boil when reheating, as the meat has been cooked already. Tomatoes will be found an improvement to this dish.
Preserved exactly as written in the original source
Cut into small pieces the lean of some cold mutton that has been underdone
Season it with pepper and salt
Take the bones and other trimmings, put them into a saucepan with as much water as will cover them, and some sliced onions
Let them stew till you have drawn from them a good gravy
Skim the gravy well, then strain it into a stewpan
Put the mutton into the strained gravy
Have ready some boiled carrots, turnips, potatoes and onions
Slice them and add to the meat and gravy
Set the pan on the fire and let it simmer till the meat is warmed through
Modern guidance to help you succeed with this vintage recipe
Keeping the hash below boiling prevents already-cooked meat proteins from toughening and losing moisture through overcooking. Making fresh gravy from bones and trimmings extracts gelatin and soluble proteins that create body and rich flavor. The toast layer acts as both a flavor absorber and textural contrast, soaking up the savory gravy while maintaining some structure beneath the tender meat and vegetables.
The bone gravy can be made up to 2 days ahead and refrigerated in an airtight container; remove the solidified fat layer before reheating. Vegetables can be boiled up to 1 day ahead and stored separately in the refrigerator. Assemble and reheat the hash just before serving for best texture.
Store leftover hash (without the toast) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat, stirring occasionally, until just warmed through. Serve over freshly made buttered toast rather than reheating with old toast.
AI-generated tips from Chef Cecil's culinary database
The bone gravy can be made up to 2 days ahead and refrigerated in an airtight container; remove the solidified fat layer before reheating. Vegetables can be boiled up to 1 day ahead and stored separately in the refrigerator. Assemble and reheat the hash just before serving for best texture.
Store leftover hash (without the toast) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat, stirring occasionally, until just warmed through. Serve over freshly made buttered toast rather than reheating with old toast.
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Do not allow it to boil, as it has been once cooked already
Cover the bottom of a dish with slices of buttered toast
Lay the meat and vegetables upon it
Pour over them the gravy
