Hash

Directions

1. Chop the bones of the meat into small pieces, and put them into a saucepan with enough cold water to cover them.
2. Add to them the herbs, chopped onion, and the carrot, washed, scraped and cut into slices.
3. Simmer 1 1/2 hour, strain, and add the seasoning.
4. Cut the other onion into thin slices, fry it brown in the dripping, add it to the stock, and thicken with the flour.
5. Stir well till it boils, then add the ketchup, the meat cut into neat slices, and heat thoroughly without boiling.
6. Serve with small pieces of toast, or in a ring of mashed potatoes.