Hashed Venison
Take the remains of cold roast venison, from which sufficient gravy or dripping has been saved to cook the meat again, without any water at all. It would be well if this were done in all hashes made from cold meat. For want of drippings, use butter or lard. Cold meat stewed in water is weak and unpalatable.
Two or three large spoonfuls of mushroom, or tomato catchup, are improvements to all hashes. If nothing better can be obtained use onions, always previously boiled to render them less strong.
Minced sweet herbs are excellent seasoning for hashes. Also minced tarragon leaves; they give a peculiar flavor that is very generally liked. Fresh tarragon is in season in July, August, and September.
French mustard (to be obtained at all the best grocery stores) is a great improvement to hashes and stews. Stir in at the last, one or two large table-spoonfuls. The chief ingredient of French mustard is tarragon.