Hash

Ingredients

• two cupfuls of this
• a cupful of mashed potato
• a cupful of beef gravy
• a half-pint of boiling water
• three tablespoonfuls of butter
• a half-teaspoonful of made mustard
• pepper
• salt

Method

1. 1

   Mince cold beef and mix with mashed potato.

2. 2

   Heat beef gravy (or water with butter) in a frying pan, add mustard, then the meat and potato mixture.

3. 3

   Stir for five minutes until bubbling hot.

4. 4

   Serve on hot plates.

Nutrition per serving

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 15. The excerpt below is the record exactly as published.

two cupfuls of this mix a cupful of mashed potato rubbed smooth with a potato beater or wooden spoon. Season well with pepper and salt if the beef be fresh, if corned use the salt sparingly and pepper well. 72 COOKERY FOR BEGINNERS. Set a clean frying-pan on the stove with a cupful of beef gravy in it from which you have skimmed all the fat. Clear soup will do if you have no gravy. If you have neither, pour into the pan a half-pint of boiling water and stir into this three tablespoonfuls of but- ter. When the butter-water (or gravy) reaches the boil, add a half-teaspoonful of made mustard. Then put in the meat and potato and stir — scraping the bottom of the pan to prevent sticking — for five minutes, or until you have a bubbling-hot mass, not stiff, nor yet semi- liquid. It must have been brought to boiling heat and kept at it about five minutes, cook- ing so fast that you have to stir and toss constantly lest it should scorch. Heap on a hot dish, and eat from hot plates. Hash Oakes. Having prepared the hash as above set it aside until cold, when mould into flat cakes WHAT TO DO WITH '* LEFT-OVERS." 73 as you would sausage meat, and roll in flour. Heat nice beef-dripping to a boil in a frying- pan, lay in the cakes, and fry to a light brown on both sides. Beef Croquettes. You can make these of the cold hash by moulding it into rolls about three and a half inches long, and rather more than an inch in diameter. Roll these over and over on a floured dish or board to get them smooth and regular in shape; flatten the ends by setting each upright on the floury dish, and put enough dripping in the pan to cover them as they lie on their sides in it. It should be very hot before they go in. Roll over carefully in the fat as they brown, not to spoil the shape. Do not put too many in the pan at once ; as fast as they are done take them up and lay in a hot colander until all are ready. Arrange neatly on a heated flat dish and serve, . I 74 COOKERY FOR BEGINNERS. A Hntton Stew. Cut slices of cold mutton half an inch thick, trim away fat and skin and divide the lean meat into neat squares about an inch across. Drop a piece of onion as large as a hickory- nut in a cupful of water and boil fifteen minutes. Strain the water through a bit of muslin, squeezing the onion hard to extract the flavor. Allow this cupful of water to two cupfuls of meat. If you have less mutton use less water; if more increase the quantity of liquid. Pour the water into a clean saucepan and when it boils add two full tablespoonfuls of butter cut into bits and rolled over and over in browned flour until no more will adhere to the butter. ' Stir this in with a little pepper and salt

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