Recipe or source entry
Hashed Beef with Pickled Walnuts
Prepare the hashed beef as demonstrated in either of the preceding cases, and when dished up, garnish it with a few whole pickled walnuts, carefully warmed without bruising them, in some of their own catsup. A little Oude sauce imparts an appetising relish to all kinds of hashes
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/hashed-walnuts.html- Legacy revision
8531e8373e9b- Source checksum
f73eeafa8214469b7f7d2e473251ab71787116315b954aaa4c27c7591939e765- Legacy text checksum
779d97c8d1255fdab770f065721c646cc1aef4f40e792635b459e72b310c6b91
Cite this page
Hashed Beef with Pickled Walnuts. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/hashed-walnuts.html