all bundle of parsley, half a head of celery
cut in pieces, and a small sprig of savoury, or lemon-thyme, or sweet
marjoram; cover up, and let it simmer gently for half an hour.

Slice half an ounce of onion, and put it into a stew-pan with an ounce
of butter; fry it over a sharp fire for about a couple of minutes, till
it takes a little colour; then stir in as much flour as will make it a
stiff paste, and by degrees mix with it the gravy you have made from the
bones, &c.; let it boil very gently for about a quarter of an hour, till
it is the consistence of cream; strain it through a tamis or sieve into
a basin; put it back into the stew-pan: to season it, see No. 451, or
cut in a few pickled onions, or walnuts, or a couple of gherkins, and a
table-spoonful of mushroom catchup, or walnut or other pickle liquor; or
some capers, and caper liquor; or a table-spoonful of ale; or a little
eschalot, or tarragon vinegar; cover the bottom of the dish with sippets
of bread (that they may become savoury reservoirs of gravy), which some
toast and cut into triangles. You may garnish it with fried bread
sippets (No. 319).

N.B. To hash meat in perfection, it should be laid in this gravy only
just long enough to get properly warm through.

_Obs._ If any of the gravy that was sent up with, or ran from the joint
when it was roasted, be left, it will be a great improvement to the
hash.

If you wish to make mock venison, instead of the onion, put in two or
three cloves, a table-spoonful of currant jelly, and the same quantity
of claret or port wine, instead of the catchup.

You may make a curry hash by adding some of No. 455.

N.B. A pint of No. 329 is an excellent gravy to warm up either meat or
poultry.

_Sauce for hashed or minced Veal._--(No. 361. See No. 511.)

Take the bones of cold roast or boiled veal, dredge them well with
flour, and put them into a stew-pan with a pint and a half of broth or
water, a small onion, a little grated or finely-minced lemon-peel, or
the peel of a quarter of a small lemon, pared as thin as possible, half
a tea-spoonful of salt, and a blade of pounded mace; to thicken it, rub
a table-spoonful of flour into half an ounce of butter; stir it into the
broth, and set it on the fire, and let it boil very gently for about
half an hour; strain through a tamis or sieve, and it is ready to put to
the veal to warm up; which is to be done by placing the stew-pan by the
side of the fire. Squeeze in half