Leg of Mutton or Beef, to hash.
Cut small flat pieces of the meat, taking care to pare the skin and sinews, but leaving as much fat as you can find in the inside of the leg; season with a little salt and cayenne pepper and a little soup jelly; put in two whole onions, two bunches of parsley, the same of thyme, and a table-spoonful of mushroom-powder. Take two or three little balls of flour and butter, of the size of a nut, to thicken the sauce; beat it well together; let this simmer a little while; take off the scum; put in the meat, and let it boil. Serve up hot, with fried bread round it.