Hash

Ingredients

• Chop the cooked meat
• twice as much potatoes
• a bit of butter

Method

1. 1

   Chop meat and potatoes, boil water and butter in a pan, add meat and potatoes, season, and cook under cover until done.

2. 2

   Serve on buttered toast.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 98. The excerpt below is the record exactly as published.

hash or hash-cakes for breakfast. An excellent stew can also be made by using a little macaroni, rice, two or three potatoes sliced, a small onion cut in very small pieces, with plenty of the broth, and what part of the meat is required. Dumplings, or toasted bread or crackers used with the stew are excellent. BROILED. BEEFSTEAK. The first requirement is not so much a tender and juicy steak, though this is always desirable, but a glowing bed of coals, a wire gridiron, — a stout one, with good-sized wires, and double, so that you can turn the steak without touching it. The steak should be pounded only in extreme cases, when it is cut too thick and is " stringy." Attempt noth- ing else when cooking the steak ; have everything else ready for the table ; the potatoes and vegetables dished and in the warming-closet. From four minutes onward is needed to cook the steak. The time must depend on the size, and you can easily tell by the color of the gravy which runs from the steak, when gently pressed with a knife, as to its condi- tion. If the master of the house like it " rare done," it will be safe to infer that it is done enough for him, when there is a suspicion of brown gravy with the red ; if, as is generally the case, the next stage is the favorite one, remove the steak from the gridiron the instant the gravy is of a light brown. Remove it to a platter, pepper and salt to suit your taste, put on small lumps of butter, and then for two brief moments, cover it with a hot plate, the two moments being sufficient to carry it to the table. One absolutely essential factor in the preparation of good beefsteak is that it must be served at once. BROILED ROUND OF BEEF. Use a tender round-steak cut an inch and a half thick, cut it in strips an inch and a half square and about four inches long; dip the strips in melted butter seasoned with salt and pepper, put them between the bars of a double wire gridiron, and quickly broil them over a very hot fire ; when they are done put them on a hot dish, pour the remainder of the melted butter and seasoning over them, and serve them hot at once. STEWED ROUND STEAK. Have two pounds from the round of beef cut in steaks about an inch thick and three inches square; put them over the fire in a hot frying-pan, and quickly brown them; when the steaks are brown, if there is no fat on them, add to them a heaping tablespoon of good drippings or butter, a can of tomatoes, or a quart of fresh tomatoes peeled and sliced, and a palatable seasoning of salt and pepper ; cover the frying-pan, and gently stew the steaks until they are cooked to the desired degree ; then dish them on the tomatoes, and serve them with plain boiled or baked potatoes. This dish may be varied by boiling and mash- ing a quart of potatoes, seasoning them with salt, pepper and butter, and then forming with them a border, inside of which the steaks and tomatoes may be served. no HOME DISSERTATIONS. BEEFSTEAK ROLLS. Use a tender round steak cut an inch thick; remove all gristle; lay the pieces of beef- steak on the table, sprinkle over the surface of the meat a light seasoning of salt and pep- per, and either chopped fresh celery or celery salt; cut rather thin slices of the soft part of bread about half an inch thick, butter the bread, lay it on the meat, put very little pow- dered cloves over, roll up the bread and meat together fastening the rolls with a string, cover them with flour seasoned with salt and pepper, put them into a saucepan containing enough hot water to prevent their burning, and brown them; cover them with hot water, add a light seasoning of salt and pepper, and stew them gently until the meat is tender. After the rolls are done, remove the strings, and serve them on a dish, with some of the gravy poured over them, sending to the table with them a dish of plain boiled potatoes. HASH. Chop the cooked meat and twice as much potatoes, cold, in separate bowls. Put a little water, boiling, and a bit of butter

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