Beef Hash

Ingredients

• one pint of cold beef
• suet
• one-half pint of cream
• two biscuits
• pepper to taste
• salt to taste
• a little onion

Method

1. 1

   Chop beef fine, add to skillet with hot water and cook for half an hour.

2. 2

   Add crumbled biscuits, pepper, salt, and cream.

3. 3

   Let boil up, mixing well.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 9. The excerpt below is the record exactly as published.

BEEF HASH Chop fine one pint of cold beef, and if not fat enough add suet. Put in skillet and cover with hot water and let cook one-half hour, adding more water if needed. Add two biscuits, crumbed fine, pepper and salt to taste and one-half pint of cream. Let boil up, mixing good. A little onion may be added if liked. SAUSAGE Meat, fifty pounds, black pepper, four ounces; red pepper, one-half tea- spoon; sage, one-half ounce; summer savory, one-half ounce; salt, twelve ounces. SAUSAGE To thirty pounds of meat add eight ounces of fine salt, three ounces of pepper and two teacups of sage, light measure. SAUSAGE Seven pounds lean meat, five pounds of backbone fat, seven spoonfuls sage, five spoonfuls salt, three spoonfuls black pepper. PHILADELPHIA SCRAPPLE Cook a hog's head in boiling water until the flesh will slip from the bones. Take out the bones and chop the meat fine. When the liquor in which the head was cooked has become cold, remove the fat and reheat the liquor to the boiling point. Add the chopped meat, a teaspoon of salt for each quart of liquid, and pepper to taste

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