Hash Balls

Ingredients

• cold cooked, corned beef
• cold boiled potatoes
• salt
• pepper
• onion juice
• milk or cream

Method

1. 1

   Chop corned beef and mix with chopped potatoes, seasoning with salt, pepper, and onion juice.

2. 2

   Moisten with milk or cream, form into small cakes, and cook in a hot buttered blazer until browned on both sides.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 15. The excerpt below is the record exactly as published.

Hash Balls Chop cold cooked, corned beef from which the skin, gristle, and most of the fat have been removed. Add an equal quantity of cold boiled potatoes, chopped and seasoned with salt, pep- per, and onion juice. Moisten with milk or cream, make into small flat cakes, and cook in a hot buttered blazer. Brown on one side, turn, and brown other side. 8t LAMB AND MUTTON 83 "A little pot is soon 84 X LAMB AND MUTTON Lamb Chops, Pan Broiled Wipe chops, and trim off superfluous fat. Rub over the blazer with some of the fat. Put chops in blazer, sear on one side, turn and sear other side. Cook from six to eight minutes, turning occasionally. Season with salt and pepper

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