Most people enjoy the various kinds of hashes if they are nicely
prepared.
The richest are made of equal quantities of meat and potatoes ;
but this is not necessary, and the proportions can be varied as con-
venient.
Before the meat is chopped, cut away all bone and gristle ; of these
gravy can be made.
If the potatoes used for hash are cold, chop them ; if freshly
boiled, mash them.
When the hash is mixed and seasoned, it should be placed in a
hot frying-pan, with a little lard to prevent it sticking. It should not
be stirred, but allowed to brown, when it may be turned out flat on a
platter, or doubled like an omelet.
■ Any kind of hash may be served in a dainty manner by placing it
upon triangular pieces of toast, with the points turning toward the
edge of the dish.
While chopping meat for hash without potatoes, dredge in a little
flour. This will thicken it in cooking, and give it a richer flavor.
Add salt while chopping, to season the meat.
It is better to add the pepper after it has been taken from the fire,
as in cooking it loses its fresh and spicy taste.
The best cooks are careful to use freshly ground pepper, as it is
not so good after it has been exposed to the air.
The excellence of food depends greatly upon its being properly
seasoned.
Europeans ridicule American cooking, which they say is destitute
of seasoning.
We, however, who have not been accustomed to it, would perhaps
like their cooking no better.
The French are leaders of the civilized world in cooking as well
as dressing.
82 LESSON FIFTH.
When seasoning is perfect, no one flavor predominates over
another. When using the onion for flavoring, great care should be
taken to prevent it from being too noticeable. A few drops squeezed
from the bulb is quite sufficient for hashes, soups, etc.
Gravies may be made for warmed-over meats by taking the fat
trimmings from roasting-pieces and steaks, and trying them out, as it
is called. Add water and a bit of onion, strain and thicken. When
seasoned add the cut meat, but do not let it boil, as it toughens it.
All of these are good ways for using bits of meat, as well as eco-
nomical. Sick people should be served, with freshly cooked meats.
QUESTIONS ON WARMED-OVER MEATS.
Q. Is it necessary that all the meat should be of one kind for
hash ?
A. No ; but it must be chopped very fine.
Q. How much potato should be used when mixed with meat ?
A. Usually the same quantity. A little more potato makes a
plain hash.
Q. Hozu should meat be seasoned when mixed with potato ?
A. Dredge with salt and flour once or twice while chopping. Put
in the frying-pan with a little water to moisten, and a bit of butter if
meat is lean.
Q. When must pepper be added?
A. When you take it from the stove ?
Q. Hozu can gravy be made for zvarmed-over meat f
A. The bones and trimmings can be placed in a frying-pan, with
a little chopped onion, some small bits of salt pork, and browned to
color the gravy. Turn in boiling water, strain it, and thicken with
flour.
Q. How sJiouJd toast be prepared zvhen served under hash ?
A. The pieces should be of one size and shape, all crust removed,
and browned nicely.
RECEIPTS.
CORN BEEF HASH. ✪ Hash on Toast
Page 19 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Most people enjoy the various kinds of hashes if they are nicely prepared.
The richest are made of equal quantities of meat and potatoes ; but this is not necessary, and the proportions can be varied as convenient.
Before the meat is chopped, cut away all bone and gristle ; of these gravy can be made.
If the potatoes used for hash are cold, chop them ; if freshly boiled, mash them.
When the hash is mixed and seasoned, it should be placed in a hot frying-pan, with a little lard to prevent it sticking. It should not be stirred, but allowed to brown, when it may be turned out flat on a platter, or doubled like an omelet.
■ Any kind of hash may be served in a dainty manner by placing it upon triangular pieces of toast, with the points turning toward the edge of the dish.
While chopping meat for hash without potatoes, dredge in a little flour. This will thicken it in cooking, and give it a richer flavor. Add salt while chopping, to season the meat.
It is better to add the pepper after it has been taken from the fire, as in cooking it loses its fresh and spicy taste.
The best cooks are careful to use freshly ground pepper, as it is not so good after it has been exposed to the air.
The excellence of food depends greatly upon its being properly seasoned.
Europeans ridicule American cooking, which they say is destitute of seasoning.
We, however, who have not been accustomed to it, would perhaps like their cooking no better.
The French are leaders of the civilized world in cooking as well as dressing.
When seasoning is perfect, no one flavor predominates over another. When using the onion for flavoring, great care should be taken to prevent it from being too noticeable. A few drops squeezed from the bulb is quite sufficient for hashes, soups, etc.
Gravies may be made for warmed-over meats by taking the fat trimmings from roasting-pieces and steaks, and trying them out, as it is called. Add water and a bit of onion, strain and thicken. When seasoned add the cut meat, but do not let it boil, as it toughens it.
All of these are good ways for using bits of meat, as well as economical. Sick people should be served, with freshly cooked meats.
QUESTIONS ON WARMED-OVER MEATS.
Q. Is it necessary that all the meat should be of one kind for hash ?
A. No ; but it must be chopped very fine.
Q. How much potato should be used when mixed with meat ?
A. Usually the same quantity. A little more potato makes a plain hash.
Q. Hozu should meat be seasoned when mixed with potato ?
A. Dredge with salt and flour once or twice while chopping. Put in the frying-pan with a little water to moisten, and a bit of butter if meat is lean.
Q. When must pepper be added?
A. When you take it from the stove.
Q. Hozu can gravy be made for zvarmed-over meat f
A. The bones and trimmings can be placed in a frying-pan, with a little chopped onion, some small bits of salt pork, and browned to color the gravy. Turn in boiling water, strain it, and thicken with flour.
Q. How sJiouJd toast be prepared zvhen served under hash ?
A. The pieces should be of one size and shape, all crust removed, and browned nicely.
CORN BEEF HASH.
Records on this page
Hash on ToastCorn Beef Hash