Americanbreakfast
Corned Beef Hash
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve with gooseberry catsup and buckwheat cakes.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 20. The excerpt below is the record exactly as published.
fat that rises on the liquor when cold. You can not make good hash out of tough, or poor corned beef, nor over- boiled potatoes. To each cup of hashed corned beef, add what would make two cups of hashed cold boiled potatoes, and chop in the meat, put in the spider with a little of the fat, and water enough to moisten, adding as it boils out; season as needed. Let ft slowly boil for half an hour or more, not stirring but scraping it up often till it is somewhat glutinous, then let brown on the bottom. Dish it and sprinkle pepper on top. Corn beef hash r
Cook this with the app: pantry check, scaling, and the assistant.