Hash
From The chafing-dish supper, 1894
A savory mince of lamb, mutton, or veal can be prepared by omitting the potatoes.
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 20. The excerpt below is the record exactly as published.
hash — Last not Least. Cook half a minced onion in a table- spoonful of butter in the blazer, and stir 98 Z$e Cfyafin&VdiBfy JJupper into it equal parts of chopped beef, corned or fresh, and potato, mashed or boiled and chopped. Moisten with gravy or soup, or, lacking these, boiling water and melted butter, season with celery salt and pepper, and add a teaspoonful of Worcestershire sauce, or a half teaspoon- ful of made mustard
Cook this with the app: pantry check, scaling, and the assistant.