Hash
From Cooks in clover, 1889
Can be served on toast if desired.
Presented as published in 1889. 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 Cooks in clover (1889), page 12. The excerpt below is the record exactly as published.
Hash. — Rid cold corned or roast beef of fat, skin and gristle, and mince it in a wooden tra)', not allowing the pieces to be larger than an eighth of an inch square. With two cups of this, mix a cup of cold potatoes chopped. Season well with pepper and salt, if the beef be fresh; if corned, use the salt sparingly. Set a frying-pan on the stove with a I cup of beef gravy in it, from which you have skimmed all the fat; clear soup or beef drippings ' will do if you have no gravy. When the gravy be- comes thoroughly heated, add a small half-teaspoon of made mustard
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