nut-freeegg-freesoy-freefish-freeshellfish-free
Hash
From Temperance cook book, 1887
Serves 1
Serve hot.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 146. The excerpt below is the record exactly as published.
HASH. There is nothing worse for the health, or for the palate, than a poor hash, while a good hash is not only a favorite dish in most families, but an essential article of economy and convenience. Do not make hash or any other dish greasy. It is a mistaken idea 246 FRAGMENTS. to think that fat and butter in large quantities are necessary to good cooking. Butter and oils may be melted without .changing their nature, but when cooked they become much more indigesti- ble and injurious to weak stomachs. Cold meat of any kind will do, but corned beef is best; always remove all surplus fat and bits of gristle, chop fine, place in a dripping-pan, season with salt and pepper, dredge with a little flour, and pour in at the side of the pan enough water to come up level with the hash, place in oven and do not stir; when the flour is a light brown, and has formed a sort of crust, take out, add a lump of butter
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