Corned Beef Hash

Ingredients

• One pound of chopped corned beef
• three-quarters of a pound of boiled potatoes
• two ounces of butter
• one gill of stock
• one tea-spoonful of pepper
• one half tea-spoonful of salt
• one Spanish onion

Method

1. 1

   Trim and chop meat, mix with chopped potatoes.

2. 2

   Brown onion in butter, add stock, then meat and potatoes.

3. 3

   Season and heat through.

4. 4

   Serve hot with butter on top.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 52. The excerpt below is the record exactly as published.

CORNED BEEF HASH. 69 sauce, aiid allow it to cook just long enough to heat the meat through, when the sauce-pan must at once be removed from the fire and the preparation served. NOTE. — The great fault in preparing cold meats for a second serving lies in losing sight of the fact that the meat is already cooked to a turn, and allowing it to remain too long exposed to the drying and toughening action of heat in the second preparation. Cold Boiled Mutton with Tomato Sauce.— Three-quar- ters of a pound of cold mutton, one pint of cold stewed tomatoes, two ounces of butter, one half ounce of flour, one half tea-spoonful of pepper, one half tea-spoonful of salt, one tea-spoonful of sugar, one grain of cayenne, one gill of second stock. First cut the mutton into slices, place them neatly into the bottom of a flat vegetable dish, and season each piece lightly with the salt, pepper, and cayenne. Melt then the butter and make it hot, when half should be poured over the meat ; and into what remains stir the flour, adding to it, when smooth, the stock. When this mixture boils add to it the sugar, the remainder of the seasoning and the toma- toes, and let all cook for two minutes, that the tomatoes may become very hot, when the sauce should be poured over the mutton and the whole covered tightly until taken to the table. NOTES.— It should be remembered that all highly - seasoned dishes, particularly those in which pepper predominates, should be served very hot. When cold tomatoes are not in the larder, either fresh or canned ones may be prepared for the above use. Corned Beef Hash.— One pound of chopped corned beef, three-quarters of a pound of boiled potatoes, two ounces of butter, one gill of stock, one tea-spoonful of pepper, one half tea-spoonful of salt, one Spanish onion

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