Beef Hash

Ingredients

• Use for beef hash the tough skirt part of the roast thoroughly freed from fat and gristle
• Chop and mix one cup of meat
• with two cups of chopped potatoes
• In an iron spider put two tablespoons of butter
• and half a cup of stock
• or a spoonful of gravy added to enough hot water to half fill the cup

Method

1. 1

   Let it boil up, then add the meat and potato well seasoned with pepper and salt.

2. 2

   Stir occasionally with a fork.

3. 3

   Let the water evaporate from the hash, leaving it dry but not pasty.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 35. The excerpt below is the record exactly as published.

BEEF HASH Use for beef hash the tough skirt part of the roast thoroughly freed from fat and gristle. Chop and mix one cup of meat with two cups of chopped potatoes. In an iron spider put two tablespoons of butter and half a cup of stock, or a spoonful of gravy added to enough hot water to half fill the cup

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