To hash mutton like venison is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of left-over cooked mutton that's warmed in a sauce made from the mutton bone, herbs, onion, spices and water boiled down to a stock before being flavoured with wine, onion and lemon zest and which is served with toasted triangles. The full recipe is presented here and I hope you enjoy this classic British version of: To hash mutton like venison.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To haſh mutton like veniſon
CUT it very thin as above; boil the bones as above ; ſtrain the liquor, where there is juſt enough for the haſh, to a quarter of a pint of gravy put a large ſpoonful of red wine, an onion peeled and chopped fine, a very little lemon-peel ſhred fine, a piece of butter as big as a ſmall walnut rolled in flour ; put it into a ſauce-pan with the meat, ſhake it all together, and when it is thoroughly hot, pour into your diſh. Haſh beef the ſame way.
Modern Redaction
Ingredients:
remains of cooked, cold, mutton
1 onion
1 small bunch of sweet herbs, tied
1 blade of mace
1 tsp whole black peppercorns
sea salt, to taste
1 thin slice of bread, toasted crisp
2 tsp butter mixed to a paste with 1 tsp plain flour
1 1/2 tbsp red wine
1 onion, very finely chopped
1 tsp finely-grated lemon zest
4 thin slices of bread, crusts removed, toasted and cut into 4 triangles each
Method:
Remove the meat from the joint of mutton. Use a sharp knife to cut this into small pieces, which should be as thin as possible.
Crack the bones, place in a stewpan along with the onion, herbs, mace and black peppercorns. Season to taste with salt then pour in just enough water to cover. Bring to a boil and add the crisply-toasted bread.
Continue boiling until the liquid has reduced to about 200ml then strain into a saucepan. Add the wine, onion and lemon zest then whisk in the butter and flour mix until smooth then add the mutton pieces and cook until the meat is heated through and the sauce is thick.
Pour the hash into a serving dish, garnish around the rim with the bread pieces and serve immediately.
