Hash de Bœuf à la Bourgeoise

Ingredients

• 1 lb. cold beef
• 4 oz. preserved mushrooms
• 2 oz. cooked ham
• 2 finely-chopped shallots
• 1 oz. butter
• 1 gill demi-glace sauce
• 1 gill tomato puree
• 4 potatoes

Method

1. 1

   Cut beef into square slices, mushrooms into thin slices, and ham into dice.

2. 2

   Fry shallots in butter, add ham, then mushrooms, and finally meat.

3. 3

   Moisten with sauce and puree, season, and cook slowly for 30 minutes.

4. 4

   Arrange hash in the center of a dish, surround with fried potatoes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 242. The excerpt below is the record exactly as published.

1 oz. butter, 2 slices finely - chopped onion, parsley, salt, pepper, nutmeg. Remove the skin, gristle, and superfluous fat from the meat, and chop it not too finely. Boil the rice in the usual manner, so that when tender each grain will separate and is intact. Drain the rice when done. Melt the butter in a stewpan, add the onion and fry a golden colour, then add the meat, and fry for a few minutes, stir in the rice, season to taste with salt, pepper, and a grate of nutmeg. Shell the eggs, chop the whites, and mix with the above. Heat up the whole thoroughly and dish up in a pyramidal form. Rub the yolks of eggs through a wire sieve and sprinkle over the kedgeree. Sprinkle over likewise some finely-chopped parsley, and arrange the dish as neatly as possible. Place it in the oven for a few minutes, and send to table. ENTREES CHAUDES.DE VI ANDES ( HOT MEAT DISHES) 299 Cold poultry or game can be prepared in exactly the same manner. 818. Hacliis de Banif a la Bourgeoise (Beef Hash, Bour- geoise Style). — 1 lb. cold beef ( roast sirloin, rib, or top side), 4 oz. preserved mushrooms, 2 oz. cooked, ham, 2 finely -chopped shallots, 1 oz. butter, 1 gill demi-glace sauce (No. 237), i gill tomato puree, seasoning , 4 potatoes

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