Beef Hash

Ingredients

• fresh round steak
• two pint cups of chopped meat
• three pint cups and a half of chopped potatoes
• a piece of butter one inch wide

Method

1. 1

   Fry steak in fat until done, chop finely.

2. 2

   Combine with cold, firm, chopped potatoes.

3. 3

   Add water, salt, and pepper.

4. 4

   Cook for 1.5 hours, scraping to prevent sticking.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 48. The excerpt below is the record exactly as published.

BEEF HASH Chop cold corned beef quite fine, and chop, not so fine, potatoes cooked the day before, and therefore firm and cold. Take two pint cups of chopped meat and three and a half pint cups of chopped potatoes. Put them in a saucepan with enough hot water to show through the hash, add a piece of butter the size of an egg, also salt and pepper to taste, and BEEF AND VEAL 85 cook gently, allowing the hash to brown upon the bottom of the iron saucepan and scraping up the browned hash to let other parts brown. When done add one slightly heaping teaspoon of mustard, which has been mixed rather thick with water, salt, and a little sugar. Serve very hot and quite dry. BEEF HASH Beef hash is not best made from cold roasts and other cold meats. To succeed you need to have a fresh round steak and prepare as follows: Cut off some of the fat, put into a hot iron frying-pan. When the fat has fried out take out the suet remnants and put the steak in the frying-pan. Season a very little with salt and pepper, and have enough fat to prevent the meat sticking to the pan. Turn the steak from side to side until done. Be careful not to let the juice burn. If there is too much juice the meat will not brown. Pour off the juice and save it to add to the chopped meat. Brown the steak lightly and cook just done. Take it from the fire, cut all gristle and fat off, and chop quite fine. Turn into a pan until you have chopped the potatoes, which should have been cooked tender the day before. To chop, they must be cold and firm. Chop the potatoes rather coarse. When ready set the frying-pan on a table. It is a mistake to prepare food over a heated stove. Take two pint cups of chopped meat, put into the frying-pan, add three pint cups and a half of chopped potatoes. Next three pint cups and a half of cold water — about enough water to be even with the chopped hash. Stir with a spoon. Next add carefully pep- per and salt. In seasoning you will find the taste does not come for a second. Wait a moment, and have just enough pepper to slightly sting the tongue and just enough salt to have a good flavor. Add to this a piece of butter one inch wide

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