Hashes

Ingredients

• 2 quarts gravy
• 1 anchovy
• 1/4 teaspoon beaten mace
• Cayenne pepper to taste
• 2 teaspoons lemon pickle
• 2 tablespoons walnut ketchup
• 1/2 ounce truffles or morels
• 1-2 slices lemon
• 1 bundle sweet herbs
• 1/3 cup red or white wine
• 1/4 pound butter
• flour (for thickening)
• 2 eggs
• 1 tablespoon flour
• lemon peel, finely shredded
• parsley, chopped
• thyme, chopped
• sage, chopped
• pepper to taste
• salt to taste
• hog's lard (for frying)
• mushrooms (for garnish)
• forcemeat balls (for garnish)
• 4 hard-boiled egg yolks (for garnish)
• lemon (for garnish)
• pickles (for garnish)

Directions

1. In a tossing pan, heat 2 quarts of gravy for 45 minutes.

2. Add the anchovy, beaten mace, Cayenne, lemon pickle, walnut ketchup, truffles or morels, lemon slices, sweet herbs, and wine.

3. Mix 1/4 pound of butter with flour and add to the pan.

4. Soak the brains in hot water, then beat them finely in a bowl.

5. Add 2 eggs, 1 tablespoon of flour, lemon peel, parsley, thyme, sage, pepper, and salt to the brains and mix well.

6. Drop spoonfuls of the mixture into boiling hog's lard and fry until light brown.

7. Drain the brain cakes on a sieve.

8. Remove the hash from the pan with a fish slice and place it on a dish.

9. Strain the gravy over the hash and top with mushrooms, forcemeat balls, hard-boiled egg yolks, and brain cakes.

10. Garnish with lemon and pickles.