Hash

Ingredients

• Chop raw potatoes fine
• take scraps of cold meat and chop fine
• take 1 onion and fry with butter
• season with salt
• pepper
• cover with milk

Method

1. 1

   Fry onion in butter, add meat and potatoes, season, cover with milk, bake until nearly done, then add a beaten egg and finish baking.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 34. The excerpt below is the record exactly as published.

hashed chicken and 2 egg yolks well beaten. Mix well. Beat thoroughly 3 whites of eggs, to which add a pinch of salt and a dash of nutmeg. Mix lightly with the rest and pour in a buttered baking dish. Sprinkle with bread crumbs. Put in slow oven, in a pan of water, for about 80 minutes. A fine luncheon dish. MRS. AMBROSINE MONNET. Baked Ham. Cover a ham with cold water, heat to boiling point and boil 4 or 5 hours until tender. Remove from fire and allow ham to cool in the water in which it was boiled. Take from water and remove outside skin. . Sprinkle with brown sugar, black pepper and cayenne and bake 50 minutes in hot oven or until nicely browned. May be served warm or cold. MRS. R. M. MAGRAW, Hiawatha. Scalloped Salmon. 1 pound can of salmon, 14% cup fine dry bread crumbs, 1 tablespoon butter, i heaping tablespoon flour, 1 pint rich milk, salt and pepper. Melt butter in saucenan and add flour and stir until melted and mix but not browned. Slowly add milk. Let thicken until like cream. Season to taste. Remove salmon from can, remove skin and bones and separate flakes with fork. Butter a baking dish, add a layer of crumbs, 1 of salmon and cover with dressing. Cover with crumbs and bits of butter and place in oven about 20 minutes, to heat through and brown on top. | MRS. GEORGE MORGAN. Salmon Loaf. 1 can salmon (large size), 1 cup soft bread crumbs, 114 teaspoons chopped parsley, 14 teaspoon salt, pepper, 2 eggs, 1 tablespoon lemon juice, 14, te 14 cup milk. Shred salmon with silver fork and remove all skin and bones. Mix with crumbs, parsley, lemon juice and seasoning. Beat eggs slightly and add to mixture. Next add milk enough to make a soft mass. Put this in a buttered baking dish. Place dish on a rack in hot water and bake 30 minutes. When firm turn out on a platter and garnish with parsley and slices of lemon, and serve with any desired fish sauce. Peas in white sauce make a good addition to this dish. MRS. JESSE N. ELLERTSON. _Cheese Loaf. 1 pound cheese, 1 cup olives if desired, 14 cup shelled walnuts, 14 cup cream. Work cheese and cream into a soft pulp. Add nuts and stoned olives. Press into mould and place on ice 1 hour before serving. : MRS. J. F. MacKNIGHT. Hash. Chop raw potatoes fine, take scraps of cold meat and chop fine, take 1 onion and fry with butter. Add meat and pota- toes, season with salt, pepper and butter, cover with milk

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