Hashed Meat and Minced Meat Rechauffes
Ingredients
Directions
Prepare the sauce
Remove any browned parts, skin, and excess fat from the cooked meat.
Use the scraps and bones to make a broth.
Thicken the broth with roux if necessary.
Steep and warm
Steep the meat slices in the sauce from morning until an hour before lunch.
Place the meat and sauce in a pan and warm it over low heat or in a bain-marie with boiling water.
Keep the pan covered and warm without boiling.
Five minutes before serving, slightly increase the heat.
Serve
Transfer the hash and sauce to a preheated serving dish and serve immediately.
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
What each ingredient does
- Cooked meat
- Forms the body of the hash and absorbs flavour from the sauce as it steeps.
- Broth made from meat scraps and bones
- Provides the savoury liquid base that carries flavour through the dish.
- Roux
- Thickens the broth into a sauce that clings to the meat.
- Marsala
- Adds a sweet, aromatic depth to the sauce.
The step that matters
Keep the pan covered and warm without boiling. Boiling toughens meat proteins and can break the sauce, so gentle heat keeps the meat tender and the sauce smooth.
“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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