Hash

Ingredients

• any scraps of cold meat
• chopped freshly cooked potatoes
• 1 tablespoon of butter

Method

1. 1

   Mince cold meat evenly, allowing half fat to lean.

2. 2

   Add chopped potatoes, mix well, season with salt and pepper, moisten with cream or gravy, and add butter.

3. 3

   Cook over moderate heat for 20 minutes without stirring to form a crust.

4. 4

   Fold over and turn out like an omelet.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 65. The excerpt below is the record exactly as published.

HASHED BROWN POTATOES Slice the bacon very thiu and lay on the ice for ^ an hour to make it crisp. Chop fine 1 pint of cold boiled potatoes, season with a little salt and pepper. Into a frying-pan put 2 tablespoons of good bacon dripping; when it is hot add the potatoes. Turn them until they Ijegin to brown. Have a border mould buttered and heated hot; pack the potatoes tightly into it and"' put into the oven for 10 or 15 minutes. Broil the bacon quickly and when the potatoes are done turn out on a platter and put bacon in the centre. BACON AND APPLE TOAST Stew peeled and quartered apples in 1 tablespoon of butter, 2 of water and 1 of sugar. Cook this until tender. Pry slices of bread in hot butter until golden brown. Pile the apples neatly on these and serve hot with a garnish of broiled bacon. MUSTARD SAUCE Chop 3 or 4 shallot onions very fine, moisten with 3 tablespoons of vinegar and a little white wine. Let the whole boil down to a tablespoon of liquid. Then add 1 gill of brown sauce previously prepared, or if more convenient take some brown gravy and thicken it with a little Purity Flour blended with a small piece of butter: when boiling, add a teaspoon of French mustard, salt and pepper; stir well and serve. This sauce is mostly served with fried or broiled pork chops and tongues. WHEAT FARMING IN WESTERN CANADA If it pleases you to have your guests ask for more, use PURITY FLOUR in all your baking Page One Hundred and Sixteen ^MWwx Mmt itBl|?0 HAM CANAPES 1 cup minced ham. 2 tablespoons butter. 1 tablespoon chopped parsley. Mix the ham, butter and seasonings to a smooth paste, cut the bread into circles, fry brown and spread with the ham mixture. RISSOLES A rissole is a delicate preparation of meat that is almost as easily made as a fritter. Take the trim- mino-s of pastry left from the pie. Roll these out in a thin sheet, considerably less than a ^ of an inch S Cut into circles with a cake cutter, about 3 inches m diameter. Put a tablespoon of minced ma, owl or fish, seasoned and prepared in the same way as for croquettes. Fold 4 of the circles over the other pinching the edges together so as to completely enclose the mmce, brush all parts of the rissole with the yolk of an egg. This should be done as carefully as if for croquettes. Fry the rissole m boiling hot fat for about 6 or 8 minutes. Rissoles may be baked. Serve at once. MEAT PIE Cold turkey chicken or any cold meat; chop fine, season with salt, pepper and gra^T. Lay pie crust around the edge of platter, add meat and gravy and cover with pastry. Bake a nice brown m the oven. Very little meat will do. MEAT CAKES Chop cold meat fine, season it well with pepper, celery salt, and make into a paste with the yolks of eggs ; form in cakes and fry brown in hot fat. HAM HASH Take equal parts of cold boiled potatoes, fine chopped eold ham and fine bread crumbs. Mix well and fry for about 10 minutes. Garnish with slices of hard-boiled egg. Pag« One Hundred and Seventeen PURITy FLOUR More Bread and Better Bread HASH The best meat for a hash is from a stew or the sides of a la mode beef; corned beef is excellent, and any scraps of cold meat can be used if care be taken to remove all superfluous fats and skin and (gristle. Mince evenly but not too fine, allowing half fat to lean. Add an equal bulk of chopped freshly cooked pota- toe

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