Corned-Beef Hash

Ingredients

• the brisket part of the beef
• an equal quantity of warm boiled potatoes
• clear soup strongly impregnated with onion flavor
• a small quantity of butter

Method

1. 1

   Chop up the meat very fine the night before it is wanted; add to it an equal quantity of warm boiled potatoes, moisten them a little with clear soup strongly impregnated with onion flavor.

2. 2

   Mix meat and potatoes together, and place in ice box until wanted.

3. 3

   The next morning it should be warmed in a frying pan.

4. 4

   Moisten the hash with hot water or clear soup, and, when quite hot, serve.

5. 5

   Some like the hash browned; this is accomplished by using a small quantity of butter, and frying the hash a delicate brown.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 10. The excerpt below is the record exactly as published.

CORNED-BEEF HASH. without being chewed at all as if it had been thoroughly masticated. People who habitually *' bolt " their food suffer no inconvenience from the practice when their food is cut very fine. Most of us eat too rapidly, either from forgetful- ness, bad teeth, or in case of hurry ; and the re- sult is derangement of the stomach which in time ends in an almost incurable case of dys- pepsia. Hash, then, is the proper food to order in such cases. It need not necessarily be the well-known compound so famihar to all; but served in the form of croquettes, forcemeats, patties, cromisquis, souffles, etc., it is always ac- ceptable, and may be offered to the most fastidi- ous ; for while those various names sound more poetical, they all mean the same thing, simply — hash. Corned-Beef Hash. — This homely Amer- ican dish, when- properly prepared, is very ac- ceptable. The brisket part of the beef is the best for this purpose. The rump or very lean meat does not make good hash. Chop up the meat very fine the night before it is wanted ; add to it an equal quantity of warm boiled potatoes, moisten them a little with clear soup strongly impregnated with onion flavor. Mix meat and potatoes together, and place in ice box until wanted. The next morning it should be warmed MINCED LAMB ON TOAST. 35 in a frying pan. A little onion may be added if not objected to. Moisten the hash with hot water or clear soup, and, when quite hot, serve. Some like the hash browned ; this is accom- plished by using a small quantity of butter

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