Hash
From The home science cook book, 1902
A slice of onion or stalk of celery chopped fine with the potato gives an agreeable flavor for a beef hash.
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 36. The excerpt below is the record exactly as published.
hash, or combined with buttered crumbs in an escallop. Hash. Twice as much chopped or mashed potato as meat, or equal parts of each. The meat may be one-fourth fat; chop it fine, add the potato, and chop again. Season with salt and pepper, the quantity to be varied with the nature of the meat ; moisten with milk, water, or stock. Melt a tablespoon of fat for each cup of hash
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