Ham Hash
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 135. The excerpt below is the record exactly as published.
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 veg
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