Hash a la Murrey

Ingredients

• two pounds of corn-beef
• raw potatoes
• one large sour apple
• two medium-sized onions
• a large sweet Spanish pepper
• a scant tablespoonful of beef drippings or oil
• a gill of strong beef-stock
• a pint more of beef-stock

Method

1. 1

   Cut corn-beef and potatoes into small pieces.

2. 2

   Chop apple, onions, and pepper.

3. 3

   Fry onions in drippings until brown, add pepper, then beef-stock and other ingredients.

4. 4

   Simmer for 30 minutes, adding more broth if needed.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 30. The excerpt below is the record exactly as published.

Hash a la Murrey. — Cut into small pieces two pounds of corn-beef, and cut into dice raw potatoes which, when cut up, will equal in bulk the cut-up meat. Cut up one large sour apple, and chop all together. Cut up fine two medium-sized onions and a large sweet Spanish pepper. Now put into a large frying-pan a scant tablespoonful of beef drippings or oil — butter will not do ; when hot add the onion and fry a delicate brown. Next add the pepper, toss about for a few moments, then add a gill of strong beef-stock, after which the other chopped ingredients and a pint more of beef- stoc

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