French Hash

Ingredients

• cold bits of meat left from a roast of beef, chicken or cold turkey
• gravy enough to make moist
• season with salt and pepper
• over toast

Method

1. 1

   Take cold bits of meat left from a roast, finely minced, add gravy to make moist; when hot, place the mixture over toast.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 135. The excerpt below is the record exactly as published.

FRENCH HASH — Take cold bits of meat left from a roast of beef, chicken or cold turkey, finely minced, add gravy enough to make moist; when quite hot, place the mixture over toast. This is a very nice breakfast dish. HAM HASH — Take equal parts of potato, boiled ham and bread, chopped fine, and cooked in hot fat left from frying ham; cook about 10 minutes, and season with pepper when it is ready to be dished. SCOTCH HASH. — Chop raw beef very fine; add butter about the size of an egg, pepper, salt, and chopped parsley; cover with 12 178 HASH AND MINCED MEATS water, stew 15 minutes, keeping it covered. Pour it over slices of toasted bread. TURKEY HASH. — Mince the remnants of turkey left from a previous dinner. Boil the bones in a quart of water until the quart is reduced to a pint; then strain, add turkey gravy if you have it, a bit of butter if the turkey is not fat, with a seasoning of salt and pepper; if there is dressing left, boil it in with the bones. Dredge a little flour over the minced turkey, i)ut it in the hot gravy and let it just come to boiling heat. Serve in a hot dish on slices of toasted bread. VEAL HASH. — Chop | pint of fricasseed veal (do not make it as fine as for croquettes); put veal fat, beef dripping or butter, in the stew'pan with the meat; if you have no broth or gravy, add hot water enough to wet the meat. Season with pepper and salt, dredge on a little flour, stir all together, put in a hot dish, with slices of Itoasted bread or crackers in the bottom, and send to the table with baked potatoes. VEGETABLE HASH — Take equal parts of boiled vegetables, corned^beef, and salt pork, choj)ped together; this makes a fine hash. When you have a boiled dinner, always have enough left to make hash for breakfast the next morning. The vegetables used are potatoes, turnips, cabbage, beets, and parsnips or carrots; put the fat from the kettle in which the dinner was boiled, in a large frying-pan, and let it melt; then put in the hash, smooth it down, put a pie- plate over it to keep in the steam, set it on the back of the stove for 15 or 20 minutes until thoroughly heated, and dish it in the hot plate which covered it. Vegetable hash is often made without meat, and is much liked by most people. HASH PIE — Take any kind of cold meat and chop it finely; season with salt and pepper

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