onions sliced, a few sliced potatoes, and a bunch of sweet
herbs. Add about a pint of warm water, or broth if you have
it. This is to make the gravy. Cover it closely, and let it
simmer for about an hour. Then skim and strain it, carefully
removing every particle of fat.

Take another stew-pot, and melt in it a piece of butter,
about the size of a large walnut. When it has melted, shake
in a spoonful of flour. Stir it a few minutes, and then add
to it the strained gravy. Let it come to a boil, and then put
to it a table-spoonful of catchup, and the beef cut either in
thin small slices or in mouthfuls. Let it simmer from five to
ten minutes, but do not allow it to boil, lest (having been
cooked already) it should become tasteless and insipid.
Serve it up in a deep dish with thin slices of toast cut into
triangular or pointed pieces, the crust omitted. Dip the toast in
the gravy, and lay the pieces in regular order round the sides of
the dish.

You may hash mutton or veal in the same manner, adding sliced
carrots, turnips, potatoes, or any vegetables you please. Tomatas
are an improvement.

To hash cold meat is an economical way of using it; but there is
little or no nutriment in it after being twice cooked, and the
natural flavour is much impaired by the process.

Hashed meat would always be much better if the slices were cut
from the joint or large piece as soon as it leaves the table, and
soaked in the gravy till next day.