Make brown sauce and add to it four tablespoon-
fuls of currant jelly. Let it boil up once and it is
ready for use. May be served best Avith game.
BAKED HASH.
From cold cooked fresh beef, veal, or mutton.
These meats may be used singly or together.
Four pounds of meat free from bone ; two onions ;
two cupfuls of bread crumbs ; butter, beef dripping,
or lard twice the size of an egg (melted) ; eggs in
the following proportions : two for two pounds of
meat, three for four pounds, four for six pounds,
and so on ; enough milk, stock, or water to make
the mixture moist ; pepper and salt.
To highly season the hash add tliyme, sweet mar-
joram, summer savory, or chile Colorado. If an acid
taste is desired, mix in three or more tablespoonfuls
102 MANUAL FOR ARMY COOKS.
of lemon juice or vinegar. Parboil tlie onions,
mince them and the meat together, beat the eggs,
pnt the minced meat and onions into a vessel ; mix
well with them the bread crumbs, the melted butter
or dripping, the beaten eggs, the milk, and lastly, the
seasoning. Put the mixture into a greased baking
pan, smooth off the top, and bake it for fifteen or
twenty minutes or to a light brown ; serve in the
baking pan. The eggs may be omitted. The onions
may be minced and fried a light brown instead of
being parboiled.
WET HASH.
From cold cooked fresh beef, veal, or mutton.
These meats may be used singly or together.
Four pounds of meat, free from bone ; one large
onion ; two pounds of boiled potato ; the meat cut
into half-inch pieces; the onion parboiled and
minced ; the potato chopped into very small pieces ;
mix all together ; season with pepper and salt. Put
the mixture into a pot; stir into it about a quart of
hot stock✪ Wet Hash, gravy, beef dripping, or water ; stock is
preferable. Stir well together ; cover ; simmer for
thirty minutes, or until the meat is quite tender,
frequently stirring it. When the hash is done, pour
it into a dish containing toasted or fried bread, and
serve. If there is no stock, gravy, or beef dripping
on hand, in preference to water take the bones of
the cooked meats, crack them open, put them into
a pot with enough cold water to cover them ; put in
a little salt ; cover ; boil steadily for half an hour ;
remove the scum as it rises ; take up the bones and
strain the gravy remaining and put it into the hash.
If potatoes are not used in the hash, stir into it three
or four tablespoonf uls of blended browned flour, let
it boil up once, and serve. Instead of parboiling
the onion, it may be minced and browned in the pot
before putting in the other ingredients.
MANUAL FOR ARMY COOKS. 103
DRY HASH.
From cold cooked fresli or corned beef, veal, or
mutton. Tliese meats may be used singly or together . ✪ Dry Hash
Page 42 · 2 recipe records on this page
Presented as published in 1896. 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
Make brown sauce and add to it four tablespoonfuls of currant jelly. Let it boil up once and it is ready for use. May be served best with game.
BAKED HASH.
From cold cooked fresh beef, veal, or mutton. These meats may be used singly or together.
Four pounds of meat free from bone ; two onions ; two cupfuls of bread crumbs ; butter, beef dripping, or lard twice the size of an egg (melted) ; eggs in the following proportions : two for two pounds of meat, three for four pounds, four for six pounds, and so on ; enough milk, stock, or water to make the mixture moist ; pepper and salt.
To highly season the hash add thyme, sweet marjoram, summer savory, or chile Colorado. If an acid taste is desired, mix in three or more tablespoonfuls
of lemon juice or vinegar. Parboil tlie onions, mince them and the meat together, beat the eggs, put the minced meat and onions into a vessel ; mix well with them the bread crumbs, the melted butter or dripping, the beaten eggs, the milk, and lastly, the seasoning. Put the mixture into a greased baking pan, smooth off the top, and bake it for fifteen or twenty minutes or to a light brown ; serve in the baking pan. The eggs may be omitted. The onions may be minced and fried a light brown instead of being parboiled.
WET HASH.
From cold cooked fresh beef, veal, or mutton. These meats may be used singly or together.
Four pounds of meat, free from bone ; one large onion ; two pounds of boiled potato ; the meat cut into half-inch pieces; the onion parboiled and minced ; the potato chopped into very small pieces ; mix all together ; season with pepper and salt. Put the mixture into a pot; stir into it about a quart of hot stock, gravy, beef dripping, or water ; stock is preferable. Stir well together ; cover ; simmer for thirty minutes, or until the meat is quite tender, frequently stirring it. When the hash is done, pour it into a dish containing toasted or fried bread, and serve. If there is no stock, gravy, or beef dripping on hand, in preference to water take the bones of the cooked meats, crack them open, put them into a pot with enough cold water to cover them ; put in a little salt ; cover ; boil steadily for half an hour ; remove the scum as it rises ; take up the bones and strain the gravy remaining and put it into the hash. If potatoes are not used in the hash, stir into it three or four tablespoonfuls of blended browned flour, let it boil up once, and serve. Instead of parboiling the onion, it may be minced and browned in the pot before putting in the other ingredients.
DRY HASH.
From cold cooked fresli or corned beef, veal, or mutton. Tliese meats may be used singly or together .
Records on this page
Wet HashDry Hash