Hashed meet

 Hashed Mutton or Beef

Slice the meat small, trim off the brown edges, and stew down the trimmings with the bones, well broken, an onion, a bunch of thyme and parsley, a carrot cut into slices, a few peppercorns, cloves, salt, and a pint and a half of water or stock. When this is reduced to little more than three quarters of a pint, strain it, clear it from the fat, thicken it with a large dessertspoonful of flour or arrowroot, add salt and pepper, boil the whole for a few minutes, then lay in the meat and heat it well. Boiled potatoes are sometimes sliced hot into the hash.