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Hashed Beef and Broiled Bones

A hash of leftover roast beef with broiled bones, simmered with onions, water, flour, Worcestershire sauce, mushroom ketchup, and gherkins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Hashed Beef and Broiled Bones

Ingredients

Directions

Prepare

  1. Cut leftover roast beef into neat pieces.

  2. Shorten the broiling bones, leaving some meat on them, and score them.

  3. Season the bones with pepper and salt, then broil over a clear fire.

Make the stock

  1. In a saucepan, combine the trimmings from the bones and meat with 2 onions and 1 pint of water.

  2. Boil slowly for 1 hour, ensuring it doesn't boil fast.

  3. Strain the mixture into a basin.

Make the hash

  1. Sprinkle ½ tablespoon of flour over the meat and mix well.

  2. Add the strained liquid to the meat in the saucepan and toss to combine.

  3. Heat just enough to remove the rawness of the flour.

  4. Stir in 1 tablespoon of Worcestershire sauce, 1 tablespoon of mushroom ketchup, and chopped gherkins.

  5. Season with a little pepper and salt.

  6. Serve the hash on a dish and place the broiled bones on top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Leftover roast beef
Provides the main meat of the hash, bulk and savoury flavour.
Broiling bones
Broiling browns the bones and adds roasted flavour to the stock and dish.
Onions
Add sweetness and savoury depth to the stock that flavours the hash.
Flour
Thickens the strained liquid into a light gravy that coats the meat.
Worcestershire sauce
Adds tangy, savoury depth that rounds out the gravy.

The step that matters

Heat just enough to remove the rawness of the flour. Flour must be heated long enough to cook out its raw, starchy taste, but over-heating can make the gravy thick and pasty or cause it to scorch. Gentle heat while stirring keeps it smooth.

Swap the onion

How well each one fits the dish's main ingredients (beef, flour, sauce, mushroom, ketchup, pepper):

  1. Shallotfits better
  2. Capsicumfits better
  3. Horseradishfits better
  4. Onionthe original

Fit is the average pairing score against beef, flour, sauce, mushroom, ketchup, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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