Boston Hash

Ingredients

• equal parts cold corned beef
• any kind cold poultry
• raw yolks of two eggs
• tablespoon butter
• quart potatoes, peeled and mashed
• an onion peeled and grated
• enough hot water or gravy to moisten
• season with salt
• and cayenne

Method

1. 1

   Chop cold corned beef and poultry fine.

2. 2

   Mix with egg yolks, butter, mashed potatoes, grated onion, and moisten with hot water or gravy.

3. 3

   Season, stir in beaten egg whites, place in a buttered dish, and bake in a quick oven for half an hour.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 393. The excerpt below is the record exactly as published.

Boston Hash, — Take equal parts cold corned beef and any kind cold poultry chopped fine. To one pint of each add raw yolks of two eggs, tablespoon butter, quart potatoes, peeled and mashed, an onion peeled and grated, and enough hot water or gravy of any kind to moisten ; season with salt and cayenne

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