and hard,[303-*] and it will be, as Joan
Cromwell[303-+] has it, a harsh.

_Obs._--Select for your hash those parts of the joint that are least
done.

MEM.--Hashing is a mode of cookery by no means suited to delicate
stomachs: unless the meat, &c. be considerably under-done the first
time, a second dressing must spoil it, for what is done enough the first
time, must be done too much the second.

_To warm Hashes,[304-*] Made Dishes, Stews, Ragouts, Soups, &c._--(No.
485.)

Put what you have left into a deep hash-dish or tureen; when you want
it, set this in a stew-pan of boiling water: let it stand till the
contents are quite warm.

_To hash Beef, &c._--(No. 486.)

Put a pint and a half of broth, or water, with an ounce of No. 252, or a
large table-spoonful of mushroom catchup, into a stew-pan with the gravy
you have saved that was left from the beef, and put in a quarter ounce
of onion sliced very fine, and boil it about ten minutes; put a large
table-spoonful of flour into a basin, just wet it with a little water,
mix it well together, and then stir it into the broth, and give it a
boil for five or ten minutes; rub it through a sieve, and it is ready to
receive the beef, &c.; let it stand by the side of the fire till the
meat is warm.

N.B. A tea-spoonful of parsley chopped as fine as possible and put in
five minutes before it is served up, is a great addition; others like
half a wine-glass of port wine, and a dessert-spoonful of currant jelly.

See also No. 360, which will show you every variety of manner of making
and flavouring the most highly finished hash sauce, and Nos. 484, 485,
and 506.

_Cold Meat broiled, with Poached Eggs._--(No. 487.)

The inside of a sirloin of beef is best for this dish, or a leg of
mutton. Cut the slices of even and equal thickness, and broil and brown
them carefully and slightly over a clear smart fire, or in a Dutch oven;
give those slices most fire that are least done; lay them in a dish
before the fire to keep hot, while you poach the eggs, as directed in
No. 546, and mashed potatoes (No. 106).

_Obs._--This makes a savoury luncheon or supper, but is more relishing
than nourishing, unless the meat was under-done the first time it was
dressed.

No. 307 for sauce, to which some add a few drops of eschalot wine or
vinegar. See No. 402, or No. 439, or No. 359, warmed; or Grill Sauce
(No. 355.)

MRS. PHILLIPS'S _Irish Stew._--(No. 488.)

Take five thick mutton