Corned Beef Hash

Ingredients

• corned beef
• an equal quantity of potato
• a little pepper
• a small piece of butter
• a very little hot water

Method

1. 1

   Chop the beef fine, with an equal quantity of potato, add a very little hot water, a small piece of butter, and a little pepper.

2. 2

   Heat thoroughly.

Nutrition per serving

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 78. The excerpt below is the record exactly as published.

an equal quantity of potato, add a little milk, butter and pepper ; serve hot. 3. Roll the above, when cold, into small cakes, and fry in lard. HADDOCK. 1. Stew with milk, etc., the same as codfish. 2. Boil a cupful of rice ; when thoroughly done, add twice the quantity of finely-shredded haddock, and two hard-boiled eggs, chopped very fine ; a little pepper. MEATS. Large pieces of beef, mutton, pork, veal, venison, etc.— poultry and many kinds of game are best and most wholesome when roasted in a slow oven, care being taken not to over do them. Beef, mutton, and poultry may also be boiled, and in this case the water used should always be saved for soup, while the meats may be often made more palatable by boiling vegetables with them, as corned beef with cabbage and turnips. Ham, bacon, and salt pork are usually boi'ed, and to the last two, cabbage, beans, turnips or some kind of green, are generally added. Smaller pieces of beef, mutton, venison (as steaks and chops), spring-chickens and the smaller kinds of game are best broiled, and for this the meat should be cut thick (at least two inches; and broiled quickly over live coals, taking care not to smoke, burn, or over do it. With the exception of ham and bacon, no meat »74 ON HABITS AND MANNERS. should be fried, and even these two are less greasy and safer when well broiled. There are few articles which a careful and intelligent cook will fry, and, as a rule, almost any way of cooking food is to be preferred to this. Excellent hashes and stews can be made from cold meats or from pieces of meat which cannot be used in any other way, and for these I add a few well-tried receipts. BEEF, MUTTON, CHICKEN, VEAL, OR TURKEY HASH. "Remove all gristle, bones or fat, chop the remaining meat very fine and put it in a pan with a little hot water, or better still a little meat gravy. When thoroughly heated, put it on a flat dish, and sur- round it with small triangular pieces of buttered toast. In making this of poultry, add any cold dressing, liver or gizzard (chopping fine) which you may have. CORN-BEEF HASH. Chop the beef fine, with an equal quantity of potato, add a very little hot water, a small piece of butter

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