Hashed Beef or Mutton

Ingredients

• 1½ cups broth or water
• 1 tablespoon mushroom ketchup
• ¼ ounce onion, sliced finely
• 1 tablespoon flour
• 1 teaspoon Harvey Sauce
• 1 teaspoon tomato sauce
• ½ cup port wine
• 1-2 capsicum, finely chopped
• pepper to taste
• coarse sea salt to taste
• cayenne to taste
• 1 teaspoon parsley, chopped (optional)
• 1 tablespoon currant jelly (optional)

Directions

1. In a stewpan, combine 1½ cups broth or water, 1 tablespoon mushroom ketchup, and the gravy from the previous day's beef or mutton.

2. Add ¼ ounce finely sliced onion and boil for about 10 minutes.

3. In a bowl, mix 1 tablespoon flour with a little water to form a paste, then stir it into the broth and boil for 5-10 minutes.

4. Rub the mixture through a sieve and keep it warm by the fire.

5. Before serving, stir in 1 teaspoon finely chopped parsley and adjust seasoning with pepper, coarse sea salt, and cayenne.

6. Optionally, add ½ cup port wine and 1 tablespoon currant jelly for extra flavor.