Hashed Beef

Cut, slice, or shave the beef in small thin collops or slices, and put these into a stewpan with a dessertspoonful of flour, and a little pepper and salt; shake all together; add a small wineglassful of mushroom catsup and half a gill of gravy or water; stir over the fire for a few minutes until quite hot, and dish up with sippets of dry toast round the hash.