Hashed Beef (rich) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put for three or four persons three quarters of a pint of brown sauce into a stewpan with one finely chopped eschalot, and boil together for about ten minutes; then add to it one pound of very fine...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- eschalot
- brown sauce
- beef
- lean beef
- mushroom catsup
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