Today I'm making veal hash which I'm going to serve with potato croquettes.

This recipe is a good way to use the remains of a roast and makes a delicious lunch and dish for this recipe you will need the cold remains of a field joint, mushrooms, tongue flower, butter stock, cream, mushroom catsup, X potato croquettes and lemon wedges.

This recipe is a good way to use up cold meats left over from a roast or boiled joint.

I'm using veal but you could use chicken.

I'm going to cut it thinly and then into shapes using this cutter.

Most households of this quality would be served a roast joint for nearly every meal.

It's the best way to cook meat and the art of carving is a mark of a true gentleman.

A good cook will always make use of leftover meat from a roast and there is nearly always meat left over this.

I will send to the servants table cold meat cookery is often looked down on and thought of as inferior but it's not using pre cooked meat is economical and saves time.

A good cook never has waste in her kitchen.

I'm now going to do the same with the tongue which has been rolled and pressed and now these mushrooms which one of the maids has already boiled.

I'm gonna cut them in half.

If you're cooking for a middle class family you could use bottled mushrooms.

You can get high quality ones nowadays but I prefer fresh that have been prepared by the maids.

I don't think things that come out of bottles and tins are as good as fresh.

But I suppose if you don't have a good made, they are possible.

Now these are done.

It's time for me to make my gravy 1st.

I'm going to make a room with flour and butter.

Now I'm going to add my hot stock as if I was making a source veloute and now the cream.

Now I'm going to whisk my eggs and add a little of the source to it.

That's as if I'm making a custard.

I'm gonna pour it back in the pan so it doesn't curdle the oaks hash is quite an old fashioned name for a cold dish like this.

But then we are an old fashioned house there that's nice and thick and ready for the final part.

Now that the source is very, very thick.

I'm going to season it with a little bit of salt, pepper and mushroom catsup.

Then I'm going to add half my mushrooms, some of the tongue and some of the veal.

This is going to be a luncheon dish.

But I think if you were cooking for a middle class household, it would do very well as a dinner entree.

I'm now going to pile the hash into the middle of the plate.

I'm now going to decorate it using these potato croquettes.

These are made from mashed potato and breadcrumbs that I fried and made them look like paris by adding a little bit of powers lee for the stalk a bit more decoration.

And there we are veal hash with potato croquettes.