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Updated: May 21, 2025
As to those things called hashes, commonly manufactured by unwatched, untaught cooks out of the remains of yesterday's meal, let us not dwell too closely on their memory compounds of meat, gristle, skin, fat, and burnt fibre, with a handful of pepper and salt flung at them, dredged with lumpy flour, watered from the spout of the tea-kettle, and left to simmer at the cook's convenience while she is otherwise occupied.
Why is it dangerous to eat highly seasoned stews or hashes? 10. Should cheese be eaten in large amounts at a time? Why? 11. Describe the care taken at a good dairy. 12. Why is this necessary? 13. Why is dirty milk less nourishing than clean milk? Explain the name "starch-sugars." To which class of fuel-food might we say that they belong? 2. Why are they cheaper than meat? 3.
I see one every day in which are displayed all the varieties of fruits, vegetables, and confectionery possible to be desired for a feast, done in wax, a most dismal exhibition, and calculated to make the adjoining window, which has a little fountain and some green plants waving amidst enormous pendent sausages and pigs' heads and various disagreeable hashes of pressed meat, positively enticing.
"A set o' dull, conceited hashes Confuse their brains in college classes, They gang in stirks, and come out asses, Plain truth to speak, An' syne they hope to speel Parnassus By dint o' Greek. "Gi'e me a'e spark o' nature's fire, That's a' the learnin' I desire, Then, though I trudge through dub an' mire, At pleuch or cart, My muse, though homely in attire, May touch the heart."
He removed his hat, placed it carefully on the grass, held his hands out from his sides and a little to the front, drew a long deep breath, and said with a solemnity that greatly disturbed Five Bob: "Hashes ter hashes, dus ter dus, Brummy an' an' in hopes of a great an' gerlorious rassaraction!"
Add some of the gravy, a spoonful of vinegar, and of walnut ketchup: if shalot vinegar be used, there will be no need of the onion nor the raw shalot. The hash is only to be simmered till it is hot through, but not boiled: it is owing to the boiling of hashes and stews that they get hard. When the hash is well warmed up, pour it upon sippets of bread previously prepared, and laid in a warm dish.
Then pour off the clear liquor on three ounces more of shalots, and let the wine remain on them ten days longer. An ounce of scraped horseradish may be added to the above, and a little thin lemon peel. This will impart a fine flavour to soups, sauces, hashes, and various other dishes.
Marrow-bones, toast, Brawn. Household bread. and cabbage. Sweetbreads. Capirotadoes. Hashes. Eternal drink intermixed. Brisk delicate white wine led the van; claret and champagne followed, cool, nay, as cold as the very ice, I say, filled and offered in large silver cups. Then they offered: Chitterlings, gar- Chines and peas. Hams. nished with mus- Hog's haslets. Brawn heads. tard. Scotch collops.
The thick part of a leg of veal may be treated in the same manner, both being good either hot or cold; and a round of beef may be also used without spicing or stuffing, and browned in the same way, the remains being either warmed in the gravy or used for hashes or croquettes.
Having thus delivered himself of his tale and parcel, the tall footman took his leave with many expressions of good-will. "Now, granny," remarked young Slidder, as he untied the parcel, and spread its contents on the small deal table, "I've got a wague suspicion that the 'ouse w'ich 'as gone to hashes is the wery 'ouse in w'ich Dr Mellon put his little dog last night. 'Cause why?
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