Baked Hash

Ingredients

• one-third the quantity of mashed or diced potatoes
• a chopped onion
• chopped meat, 1 pound
• 1 tablespoon
• Tomatoes, 2 cups
• Salt and pepper
• 1^ teaspoons salt

Method

1. 1

   To chopped, seasoned meat add one-third the quantity of mashed or diced potatoes and a chopped onion.

2. 2

   Add gravy stock or hot water until the mixture is soft enough to mold.

3. 3

   Form into a loaf or place in a baking dish and bake until brown.

Nutrition per serving

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 74. The excerpt below is the record exactly as published.

Baked hash. (4) Tamale. (5) Stuffed peppers. METHOD OF DEVELOPIXG LABORATORY WORK. The method of starting soup should be taken up during the pre- ceding lesson, if the lessons come with sufficient frequency, and the soup may be started and continued cooking between times so as to be ready. If this can not be done, have the soup prepared by one of the women who lives near by and brought to the class. Encourage all to repeat the pi'ocess at home. Demonstrate or have the women prepare the meat in one of the ways suggested. Have other ways tried at home and the results brought to the class for discussion. 116 USE AND PREPARATION OF FOOD. BAKED HASH. To chopped, seasoned meat add. one-lhird the quantity of mashed or diced potatoes and a chopped onion. Add gravy stock or hot water until the mix- ture is soft enough to mold. Form into a loaf or place in a baking dish and bake until brown. Corn meal, 2 cups. Water, 6 cups. Fat, 1 tablespoon. 1 onion. Tomatoes, 2 cups. Chopped meat, 1 pound. Salt and pepper. Make a mush of the corn meal, water, and 1^ teaspoons salt

Cook this with the app: pantry check, scaling, and the assistant.