Corn-beef Hash

Ingredients

• cooked cold beef
• equal parts of cold boiled chopped potatoes
• one tablespoon of Worcestershire sauce
• moisten with milk or cream

Method

1. 1

   Use cooked cold beef, and remove skin and gristle, and, if too fat, part of the fat.

2. 2

   Chop the meat, and add equal parts of cold boiled chopped potatoes.

3. 3

   Season with salt and pepper and one tablespoon of Worcestershire sauce.

4. 4

   Moisten with milk or cream, turn into a hot buttered frying-pan and place on the stove where it will brown slowly.

5. 5

   Fold same as omelet, and turn onto hot platter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 45. The excerpt below is the record exactly as published.

Corn-beef Hash. Use cooked cold beef, and remove skin and gristle^ and, if too fat, part of the fat. Chop the meat, and add equal parts of cold boiled chopped potatoes. Season with salt and pepper and one tablespoon of Worcester- shire sauce. Moisten with milk or cream

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