Hashed Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stew of cold, roast, shoulder or leg of mutton heated in a stock made from the bones of the joint flavoured with Harvey's sauce or tomato sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Hashed Mutton.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
HASHED MUTTON.
719. INGREDIENTS.—The remains of cold roast shoulder or leg of mutton, 6 whole peppers, 6 whole allspice, a faggot of savoury herbs, 1/2 head of celery, 1 onion, 2 oz. of butter, flour.
Mode.—Cut the meat in nice even slices from the bones, trimming off all superfluous fat and gristle; chop the bones and fragments of the joint, put them into a stewpan with the pepper, spice, herbs, and celery; cover with water, and simmer for 1 hour. Slice and fry the onion of a nice pale-brown colour, dredge in a little flour to make it thick, and add this to the bones, &c. Stew for 1/4 hour, strain the gravy, and let it cool; then skim off every particle of fat, and put it, with the meat, into a stewpan. Flavour with ketchup, Harvey's sauce; tomato sauce, or any flavouring that may be preferred, and let the meat gradually warm through, but not boil, or it will harden. To hash meat properly, it should be laid in cold gravy, and only left on the fire just long enough to warm through.
Slice the meat from the bones, cutting into nice, even, slices, trimming off any excess fat and gristle. Take the remaining bones, chop them up then place the bone pieces in a pan with the black peppercorns, allspice berries, herbs and celery. Cover with water, bring the mixture to a simmer and cook for 60 minutes.
In the meantime, slice the onion and fry in the butter until golden brown in colour (about 10 minutes). Scatter the flour over the top and stir to combine then add this mixture to the simmering bone mix. Stir well to combine then simmer for a further 15 minutes.
Strain the resultant gravy into a bowl and set aside to cool. Once cold, skim off all the fat from the surface then pour into a saucepan and add the meat slices. Stir in the ketchup or Harvey's sauce or tomato sauce. Gradually allow the meat to heat through (but do not boil). Serve as soon as the meat is warm.
