Beef Hash
From The economical cook book, 1905
Serves 2
It should be the shape of the pan and nicely browned.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 15. The excerpt below is the record exactly as published.
Beef Hash. Chop cold beef very fine, season it with pepper, salt and a little grated nutmeg, add an onion chopped very fine, and a heaping tablespoonful of chopped parsley; butter a baking-dish, put the meat in it and press it down closely, pour over it cold gravy or broth made as above with the bones and trimmings (about a teacup full), cover the top with fine bread-crumbs, 86 COOKMLY FROM BXPERIENCB. ieasoned and ooYored with little pieoeB of batter, aad bake • little over half an hour. Loosen it round the sides with a knifb, and turn it upside down on a dish ; it should be the shape of the pan and nicely browned. * Beefs Heart. Lay the heart in oold water with a handftd of salt for one hour, then wash it in fresh cold water, and wipe it dry ; prepare a filling with a coffee-cup of finely grated bread-crumbs, season with pepper and salt, half a teaspoonful of sweet basil, the same of sweet marjoram, and the same of sage, all dried and powdered ; add to this a small onion chopped very fine, and a teaspoonful of chopped parsley ; melt a piece of butter the siie of a small egg, and pour over the crumbs, mixing all thoroughly togethei with a knife, beat up an egg and stir in ; cut with a sharp knife a deep incision through the middle of the heart, then another across the first, thus opening the whole centre of the hearty put the filling in it, pressing it down well through it, skewer it across to prevent the filling from falling out, season it outside with pepper and salt, dust it with flour, and set it in a hot oven in a small dripping-pan, baste it frequently with butter and water, and bake an hour, or longer if large ; when the heart is done take it from the pan, and add to the drippings a glass of wine, one of tomato catsup, a little flour, and if too thick a very little boiling water, give a boil up, pour over the heart, and serve. Cut it in slices across the heart. * Spiced Beef. Five or six pounds of the brisket of beef ; take out the bones, wash the meat clean, wipe it dry, and sprinkle over it pepper and salt, a little powdered cloves and celery seed, roll it up very tight, tie it at both ends and in the middle, or skewer it very closely, and stew it slowly with water to cover it, four houES, keeping it closely covered; when done there should be very IkUe gravy left ; remove the meat, take off the strings cr skeweis ; MEAT& 37 tbioken the gravy with % little browned flour, a wine*gla88 of tomato oatsup, give a boil up^ pour it over the meat, a&d serve * Spieed Beet Vo. 2. Take eight pounds of thin flank of beef or brisket. If ike latteri take out all the bone, flatten it with a chopper, and sprinkle over it a teaspoonful of sweet marjoram, one of powdered eloves and allspice mixed, half an one of powdered mace, a bunch of parsley minced fine, and a large onion chopped ver> ine, half a teaspoonful of black pepper, a teaspoonful of salt, and a little cayenne ) roll the meat up tightly, tie it in a cloth at both ends and in the middle, put it in a pot of boiling water, and oook it slowly for four hours, or until perfectly tender. Take it out, put it between two dishes with a heavy weight on the top, and let it stand until next day, slice it thin, and garnish with sprigs of parsley. Take the cloth from the meat befbre you put it in press. Beef Hash Baked. One pound of cold beef
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.