American

Beef Hash

Name: Beef Hash
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb. remnants of meat; Vz wine glass of white wine; % of an onion; 1 cup bouillon; 1 tbsp. of butter; Salt, pepper; 1 tsp. of flour

From The art of German cooking and baking, 1922

Serves 4

Serve with fresh boiled, peeled potatoes.

Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 15. The excerpt below is the record exactly as published.

BEEF HASH. 1 lb. remnants of meat Vz wine glass of white wine % of an onion 1 cup bouillon 1 tbsp. of butter Salt, pepper 1 tsp. of flour

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