Do not stir hash while it is heating, for that inclines it to stick
to the pan, and it also makes the hash salvey. The very best hash is
made with hot baked potatoes, f potato to ^ of finely chopped meat.
BAKED HASH — Chop finely the remnants of cold meat left
from dinner, chop cold potatoes and add — there should be twice as
much potato as meat. If there are not enough of cold potatoes for
this proportion, dip 2 slices of bread in cold milk or water, and chop;
season with salt✪ Hash and pepper, and herbs, if liked, with a bit of sliced
onion. Melt a piece of butter the size of an egg, in the baking=pan,
put the hash well mixed in the pan and cover tightly with a plate;
bake ^ hour, and turn out in a cake on a hot dish. If it is covered
with a white pie-plate, that is the best dish to serve it on, as it is
already hot. Economical and good. Serve with pickles.
CORNED=BEEF HASH.— If the family is large, in addition to
the daily dinner, it is well to boil a piece of corned-beef every 2 or 3
days and have this hash every day or every other day, either for sup-
per or breakfast, as it is economical and liked by most people. Not-
withstanding the threadbare jokes about " hash-mills, " " hash^factor-
ies," mysteries," etc., people still like a good dish of hash when they
have "confidence in the cook." Cook the beef slowly until done; let
it get cold in the liquor it was boiled in, then take it out, wipe it dry,
and it is ready to chop. Use the fat and lean together, and the cold
fat from the top of the kettle to heat with the hash. Have the pota-
toes quite cold✪ Corned-Beef Hash, or they will stick to the chopping knife. A lady with
a large family of fashionable boarders, told the writer that this dish
was often called for at her table.
FRENCH HASH — Take cold bits of meat left from a roast of
beef, chicken or cold turkey, finely minced, add gravy enough to
make moist; when quite hot, place the mixture over toast✪ French Hash. This
is a very nice breakfast dish.
HAM HASH — Take equal parts of potato, boiled ham and bread,
chopped fine, and cooked in hot fat left from frying ham; cook about
10 minutes, and season with pepper✪ Ham Hash when it is ready to be dished.
SCOTCH HASH. — Chop raw beef very fine; add butter about
the size of an egg, pepper, salt, and chopped parsley✪ Scotch Hash; cover with
12
178 HASH AND MINCED MEATS
water, stew 15 minutes, keeping it covered. Pour it over slices of
toasted bread.
TURKEY HASH. — Mince the remnants of turkey left from a
previous dinner. Boil the bones in a quart of water until the
quart is reduced to a pint; then strain, add turkey gravy if you have
it, a bit of butter if the turkey is not fat, with a seasoning of salt and
pepper; if there is dressing left, boil it in with the bones. Dredge
a little flour over the minced turkey✪ Turkey Hash, i)ut it in the hot gravy and
let it just come to boiling heat. Serve in a hot dish on slices
of toasted bread.
VEAL HASH. — Chop | pint of fricasseed veal (do not make
it as fine as for croquettes); put veal fat, beef dripping or butter, in
the stew'pan with the meat; if you have no broth or gravy, add
hot water enough to wet the meat. Season with pepper and salt,
dredge on a little flour, stir all together, put in a hot dish, with
slices of Itoasted bread or crackers in the bottom, and send to the
table with baked potatoes. ✪ Veal Hash
Page 135 · 10 recipe records on this page
Presented as published in 1902. 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
Do not stir hash while it is heating, for that inclines it to stick to the pan, and it also makes the hash salvy. The very best hash is made with hot baked potatoes, f potato to ^ of finely chopped meat.
BAKED HASH — Chop finely the remnants of cold meat left from dinner, chop cold potatoes and add — there should be twice as much potato as meat. If there are not enough of cold potatoes for this proportion, dip 2 slices of bread in cold milk or water, and chop; season with salt and pepper, and herbs, if liked, with a bit of sliced onion. Melt a piece of butter the size of an egg, in the baking-pan, put the hash well mixed in the pan and cover tightly with a plate; bake ^ hour, and turn out in a cake on a hot dish. If it is covered with a white pie-plate, that is the best dish to serve it on, as it is already hot. Economical and good. Serve with pickles.
CORNED=BEEF HASH.— If the family is large, in addition to the daily dinner, it is well to boil a piece of corned-beef every 2 or 3 days and have this hash every day or every other day, either for supper or breakfast, as it is economical and liked by most people. Notwithstanding the threadbare jokes about " hash-mills, " " hash-factories," mysteries," etc., people still like a good dish of hash when they have "confidence in the cook." Cook the beef slowly until done; let it get cold in the liquor it was boiled in, then take it out, wipe it dry, and it is ready to chop. Use the fat and lean together, and the cold fat from the top of the kettle to heat with the hash. Have the potatoes quite cold, or they will stick to the chopping knife. A lady with a large family of fashionable boarders, told the writer that this dish was often called for at her table.
FRENCH HASH — Take cold bits of meat left from a roast of beef, chicken or cold turkey, finely minced, add gravy enough to make moist; when quite hot, place the mixture over toast. This is a very nice breakfast dish.
HAM HASH — Take equal parts of potato, boiled ham and bread, chopped fine, and cooked in hot fat left from frying ham; cook about 10 minutes, and season with pepper when it is ready to be dished.
SCOTCH HASH. — Chop raw beef very fine; add butter about the size of an egg, pepper, salt, and chopped parsley; cover with
178 HASH AND MINCED MEATS
water, stew 15 minutes, keeping it covered. Pour it over slices of toasted bread.
TURKEY HASH. — Mince the remnants of turkey left from a previous dinner. Boil the bones in a quart of water until the quart is reduced to a pint; then strain, add turkey gravy if you have it, a bit of butter if the turkey is not fat, with a seasoning of salt and pepper; if there is dressing left, boil it in with the bones. Dredge a little flour over the minced turkey, i)ut it in the hot gravy and let it just come to boiling heat. Serve in a hot dish on slices of toasted bread.
VEAL HASH. — Chop | pint of fricasseed veal (do not make it as fine as for croquettes); put veal fat, beef dripping or butter, in the stew'pan with the meat; if you have no broth or gravy, add hot water enough to wet the meat. Season with pepper and salt, dredge on a little flour, stir all together, put in a hot dish, with slices of Itoasted bread or crackers in the bottom, and send to the table with baked potatoes.
Records on this page
HashBaked HashCorned-Beef HashFrench HashFrench HashHam HashHam HashScotch HashTurkey HashVeal Hash