Hash

Ingredients

• One cup tender cooked meat chopped fine
• two cups hot mashed potato
• one half teaspoon salt
• one fourth teaspoon pepper

Method

1. 1

   Mix the ingredients until there are no lumps.

2. 2

   Put hot water into a spider, melt butter, add the hash, and let it simmer slowly until it forms a brown crust.

3. 3

   Do not stir.

4. 4

   Fold over and turn out on a hot platter.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 109. The excerpt below is the record exactly as published.

hash is the presence of small bones, hard gristle, and skin, in the mixture ; or the greasy, half- browned, soggy condition in which it is served. But when carefully prepared it is a savory ajid palatable dish. It is not necessary to have corned beef for making hash, as many 205 206 SCHOOL KITCHEN TEXTBOOK suppose. Fresh beef, if made tender by stewing and season- ing properly, is more wholesome. Hash may be varied by making it into round, flat cakes and browning each side, or by using warm boiled rice instead of potato, with such seasoning as may be desired. Other easy and attractive ways of serving nearly every kind of cooked meat or fish are cottage-pie and scalloped meat. The latter admits of a great variety of combinations, care being taken to use such foods as are palatable when combined. Potatoes are best with beef or fish. Rice, mac- aroni, oysters, and bread crumbs may be used with mutton, veal, or chicken. Onions and tomatoes improve many kinds of meat. White sauces are best for fish and light meats; brown gravies are best for dark meats ; and tomato or some acid sauce blends well with most combinations. All the bones and scraps of gristle and fat that are not used in the made-over dishes should be covered with cold water and simmered until the bones are clean and the gristle dissolved. Then strain the water; throw the scraps away, and when the liquid is cool, remove the fat and clarify it for dripping ; use the water for gravies with warmed-over meat, or combine it with some vegetable pulp and use it for soups. Recipe, No. 129. Hash One cup tender cooked meat chopped fine, two cups hot mashed potato, one half teaspoon salt, one fourth teaspoon pepper

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