Hash and Warmed-Up Meats
From Cooking and castle-building, 1880
Use fat from salt pork for better flavor.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 73. The excerpt below is the record exactly as published.
a fresh egg, a small piece of butter, Cayenne pepper, and a little sweet milk. Work these ingredients so perfectly together that the fish and potato are as indivisible as are two drops of water run together. In this thorough mixing consists the chief art of makins^ fish-balls. Eoll this mixture into round balls between the hands, dust with flour, and fry in boiling lard. If the balls crack and come to pieces in the lard, it is because the lard is not hot enough or the balls are too soft. These round EDIBLES AND EDUCATION. 173 balls, fried in a quantity of boiling lard, will be found far superior, for most tastes, to flat cakes made of the same fish and fried in a small amount of grease. When nicely brown, the ball should be lifted from the lard in a wire skimmer, dried on a napkin, and served hot. When boiled fish, with drawn butter, has been served for din- ner, what is left can be made into balls, and the gravy used instead of butter and milk. Delicious balls can also be made of fresh fish, either .baked or boiled, and a proportion of light bread soaked in sweet milk may be used in place of potato." "Can't you also suggest," asked Emeline, " some improvement in hashes and warmed-up meats and potatoes ? They are so often found upon break- fast-tables, in both city and country, that every one should be acquainted with the best manner of preparing them." "All cold fresh meats, when properly hashed and served, make nice, palatable breakfast-dishes. In preparing them, great care should be taken to throw out all gristle, tough skin, and dry, chippy portions. The meat should then be hashed fine, and mixed either Avith hashed potato or bread crumbed and soaked in sweet milk. Ordinary hash, made of equal proportions of corned beef and potato, can be much improved and made really delicious, by adding bread-crumbs soaked in milk, or sweet milk or cream without the 174 COOKING AND CASTLE-BUILDING. crumbs, find working it well with the hand, then forming it mto rolls, and browning in the oven. Or, it ma}' be placed in a well-buttered bread-pan of medium size, and put in a hot oven until it is brown on the bottom and sides, and perfectly heated. When ready to serve, turn it from the pan on a heated platter. Yery nice hashed meat- balls or cakes are made by mixing with hashed meat, bread crumbed and soaked in sweet milk, and a fresh ecfo:. Season to taste with salt and pepper, and sweet herbs, if liked
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