Hashed Beef

Minced beef stewed with stock, onions and turnip and served with toast and currant jelly.

Cold roast beef, preferably sirloin, should be used for this dish and should be sliced to half an inch in thickness. Place in a stewpan, cover with stock, adding one or two minced onions and a turnip to every pound of meat required. Let it heat slowly and simmer for three-quarters of an hour. Thicken with flour stirred in smoothly, adding some salt and pepper, and when done place on a dish and serve with some red currant jelly. A wineglassful of claret and a little sugar may be added to the gravy, if desired; garnish with sippets of toasted bread.