HFF 3.8: Abstinence

The Challenge: Abstinence. Lenten foods, temperance alternatives, and dishes reflecting scarcity.

The Recipe: I managed to get this done in the two days of the challenge window which weren't part of Lent, which probably says something. Anyway, I chose to make a meat hash, from Francatelli's A Plain Cookery Book for the Working Classes. [I think it was his remarks about poor people not having leftover meat, but occassionally receiving it as gifts from wealthier neighbors, that made it feel appropriate to this challenge.]

The Date/Year and Region: 1852, London

How Did You Make It: I made this half scale--chopped one onion, boiled it in 1 cup of water for ten minutes with a dash of salt and pepper, then added three slices of left-over ham, and stewed it for another ten minutes. In a separate pan, I heated some previously-boiled tiny potatoes. When everything was warm, I poured the onions and meat over the potatoes.

Time to Complete: Twenty minutes to cook, less than ten to prepare.

Total Cost: One onion (70 cents); the meat and potatoes were left over from Easter dinner.

How Successful Was It?: Tastier than expected.  The meat stayed moist, and the onion added some extra flavor without overwhelming it. The potatoes warmed without overcooking. Despite being left-overs, their was enough new interest and delicate flavor to make a satisfying meal. 

Making this hash went quickly and easily, and I'll definitely use the receipt again. The only sticking points are that there isn't a lot so show; for a demonstration it would work best paired with something complicated and labor-intensive. This would be a very good candidate for period camping or similar situations.

How Accurate Is It?: Fairly--the left over ingredients are from modern dishes, but I think it's a good interpretation of Francatelli's instructions.

Ham and onion hash over boiled potatoes, 1852.