Dry Hash

Ingredients

• the gristle and surplus fat
• two-thirds cold boiled potatoes
• an onion
• a little butter

Method

1. 1

   Remove gristle and fat, chop fine.

2. 2

   To one-third meat, add two-thirds cold boiled potatoes and a finely chopped onion.

3. 3

   Season with pepper and salt.

4. 4

   Place in a hot skillet with enough water to moisten; add butter, stir until warmed through, cover, and let stand for fifteen minutes.

5. 5

   Serve hot with tomato catsup.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 7. The excerpt below is the record exactly as published.

DRY HASH. Always remove the gristle and surplus fat, chop fine and to one-third meat put two-thirds cold boiled potatoes, and one onion chopped very fine ; season with pepper and salt ; place in a hot skillet with just enough water to moisten; add a little butter, stir often until warmed through ; cover and let stand on a moderately hot part of the stove for fifteen minutes, when ready to serve run a knife under and fold as you would an omelet and serve hot with tomato catsup. BEEF PATTIES. Shred underdone dressed beef with a little fat; season with pepper, salt, and a small onion. Make a plain paste, roll it thin, and cut it in shape like an apple-puff; fill it with the mince, pinch the edges, and fry them a delicat, brown. The paste should be made witha small quantity of butter, egg, and milk. ROAST BEEF, Prepare for the oven by dredging lightly with flour and seasoning with pepper and salt; place in the oven, MEATS. 33 and baste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare; longer if you like it well done. Serve with a sauce made from the drippings in the pan. YORKSHIRE PUDDING. One and one-half pints milk, six large tablespoons flour, one saltspoon salt; bake under meat for one hour and a half. YORKSHIRE PUDDING. Mix together one quart of sifted flour and three tea- spoons dry baking powder, and a pinch of salt, then stir in four eggs, and add slowly, while briskly stirring with a spoon, a quart of milk, making a light and smooth batter. Bake twenty minutes. LUNCH. Chop sardines, ham, and some mixed pickles quite fine, mix with salt, pepper, catsup, and mustard ; spread be- tweeen bread nicely buttered. VEAL CAKES. Three-fourths pound of lean veal, one half pound suet, half the rind of a lemon grated, salt, pepper, and mace, a small onion ; chop the veal, suet and onion fine; mix to- gether and form into small cakes and fry. MIXED SANDWICHES. Chop fine some boiled ham, add chicken and tongue also chopped fine, make a dressing of one half pound of » 34 DORA’S COOK BOOK. butter, three tablespoons salad oil, three of mustard, the yoke of one egg, and a little salt; mix well together and spread on thin slices of bread. PORK SAUSAGE. Six pounds of lean fresh pork, twelve teaspoons of sage, and six teaspoons of pepper, six teaspoons of salt, and two of cloves; chop very fine; mix these ingredients thoroughly, and pack in a jar, and pour hot lard over the top. BOILED LEG OF MUTTON. Boil well in clean water until tender, seasoning well with salt ; serve with egg sauce, and garnish with parsley and sliced lemons. BOILED TONGUE. While a boiled tongue is still warm roll it with the tip inside and place it ina round tin just large enough to hold it in place ; let it remain over night, when it will re- main rolled after having removed itfrom the pan. Serve it whole. BEEFSTEAK SMOTHERED WITH ONIONS. Cut up six onions very fine, put them in a saucepan with two cups of hot water, and two ounces of butter some pepper and salt, dredge in flour. Let it stew until the onions are quite soft, then have the steak, broiled, put into the saucepan with the onions; then simmer about ten minutes, and send to the table very hot. MEATS. \ 35 BEEF BALLS. Mince very fine a piece of tender beef, fat and lean, mince an onion

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