Dry Hash
From Manual for army cooks, 1896
If using corned beef, adjust salt seasoning accordingly.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 42. The excerpt below is the record exactly as published.
DRY HASH. From cold cooked fresli or corned beef, veal, or mutton. Tliese meats may be used singly or together . Four pounds of meat, free from bone and gristle ; one large onion, parboiled; two pounds of cooked potato ; the meat, potato, and onion minced. Mix all together ; season with pepper and salt. Stir into the mixture about a pint or enough hot stock
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