Corned Beef Hash

Ingredients

• two onions
• one ounce of butter
• one pound of cooked, well-chopped corned beef
• one pint of hashed potatoes
• a gill of broth
• a gill of Espagnole
• half a pinch of pepper
• a third of a pinch of nutmeg
• six poached eggs
• a pinch of chopped parsley

Method

1. 1

   Cook two onions with one ounce of butter; add one pound of cooked, well-chopped corned beef, and one pint of hashed potatoes.

2. 2

   Moisten with a gill of broth and a gill of Espagnole.

3. 3

   Season with half a pinch of pepper and a third of a pinch of nutmeg; stir well and let cook for fifteen minutes.

4. 4

   Serve with six poached eggs on top and sprinkle with a pinch of chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 173. The excerpt below is the record exactly as published.

one pound of cooked, well-chopped corned beef, and one pint of hashed potatoes. Moisten with a gill of broth, and a gill of Espagnole (No. 151). Season with half a pinch of pepper and a third of a pinch of nutmeg ; stir well and let cook for fifteen minutes, then serve with six poached eggs on top (No. 404), and sprinkle over with a pinch of chopped parsley. 529. Corned Beef Hash au Gratin. — Make a hash as for the above, (No. 528), put it in a lightly buttered baking-dish, and besprinkle with rasped bread-crumbs. Moisten slightly with about one teaspoonful of clarified butter, and bake in the oven for fifteen minutes, or until it obtains a good brown color; then serve. 680. Corned Beef Hash a la Zingara.— The same as for No. 528, adding to the hash two good-sized, freshly peeled, and cut-up tomatoes (or half a pint of canned), one bruised clove of garlic, and one pinch BEEF. 233 of chopped parsley. Let all cook together for fifteen minutes, then serve. 531. Corned Beef Hash en Bordure.— Form a border around a baking- dish with mashed potatoes (No. 998), set it for two minutes in the oven, then fill the centre with hot corned beef hash (No. 528). Besprinkle the top with one pinch of chopped parsley, and serve. 532. Beef-Tongue a la Gendarme. — Boil a fresh beef-tongue in the soup-stock for one hour and a half. Skin it, then place it on a dish, adding one pint of Gendarme garnishing, made by pouring a pint of Madeira sauce (No. 185) into a saucepan. Put it on the hot stove, and add twelve small godiveau quenelles (No. 221). Cut up six small, sound pickles, four mushrooms, and two ounces of smoked beef-tongue ; add these to the sauce, and let cook for five minutes, stirring it lightly, then serve. 633. Beef-Tongue, Sauce Piquante. — The same as for the above, No. 532. When the tongue is ready, decorate it with pickles, and serve with a pint of sauce piquante (No. 203) separate, instead of the other gar- nishing. 534. Beef-Tongue, Napolitaine.— The same as for No. 532, adding one pint of hot Napolitaine garnishing (No. 195), instead of the other garnishing. 535. Beef-Tongue a la Jardiniere. — The same as for No. 532, adding one pint of hot Jardiniere (No. 1033), in place of the other garnishing. 536. Beef-Tongue, With Spinach. — The same as for No. 532, sub- stituting one pint of spinach with gravy (No. 943) for the other gar- nishing. 537. Beef-Tongue, au Risotto.— The same as for No. 532, only adding one pint of hot Risotto (No. 1017) for the other garnishing. 638. Beef-Tongue a la Milanaise.— The same as for No. 532, only substituting one pint of Milanaise garnishing (No. 251) for the other. 539. Roulade of Beef a 1'Ecarlate.— Procure six pounds of fine brisket of prime beef; roll it up as close as possible, so as to have it very firm, then firmly tie it around. Put in a saucepan one sound, peeled onion, one well- washed and scraped, sound carrot, both cut into thin slices, one sprig of thyme, one bay-leaf, three cloves A and a few shreds of larding-pork. Place the roulade over all. Season with two pinches of salt and one pinch of pepper. Cover the pan very tightly to prevent steam from escaping. Should the lid be loose, place a weight' on top of it. Place it on a moderate fire, and let gently simmer for twenty minutes in all. Remove the lid, add two glasses of white wine, and one gill of broth (No. 99). Cover very tightly again, place in the hot oven, and let braise for fully two hours. Remove from the oven, untie, dress on a hot dish. Skim the fat off the gravy, strain the gravy into a sautoire, and reduce it on the hot range to one-half. Cut up an ounce of cooked, smoked beef-tongue into cock's-comb shape, one good-sized, sound, sliced truffle, six godiveau quenelles (No. 221), and six mushrooms. Place all these in a sautoire on the fire, with half a wine-glassful of Madeira wine, letting boil for one minute. Strain the reduced gravy of the roulade over this; add half a gill of tomato sauce (No. 205), and half a gill of Espagnole 234 THE TABLE. sauce (No. 151). Cook again for five minutes, then pour it into a sauce- bowl and send to the table separate, very hot. 540. Stewed Beef a PEgyptienne. — Cut two pounds of beef into small, square pieces, brown them in a stewpan with one ounce of butter, adding two onions, cut into square pieces. When well browned, for about ten minutes, add two tablespoonfuls of flour; stir briskly with a pint and a half of white broth (No. 99), also one gill of tomato sauce I'No. 205). Season with one good pinch of salt and half a pinch of pepper

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