Hash

Ingredients

• Put 1½ teacups of boiling water
• make a thin paste with a teaspoonful of flour
• and a tablespoonful of water
• half a teaspoonful of black pepper
• rather more of salt
• 1 tablespoonful of butter
• Chop cold beef into fine hash
• add equal quantity of chopped boiled potatoes

Method

1. 1

   Combine boiling water with a paste made from flour and water.

2. 2

   Stir and boil for 3 minutes.

3. 3

   Add pepper, salt, and butter.

4. 4

   Mix in chopped cold beef and heat without cooking.

5. 5

   Optionally, add boiled potatoes and use leftover gravy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 29. The excerpt below is the record exactly as published.

Hash — Put 1}/^ teacups of boiling water into a saucepan, and make a thin paste with a teaspoonful of flour and a tablespoonful of water. Stir and boil it for 3 minutes. Add half a teaspoonful of black pepper, rather more of salt, and 1 tablespoonful of butter. Chop cold beef into fine hash, removing all tough, gristly pieces; put the meat into a tin pan; pour over it the gravy above mentioned, and let it heat ten minutes or so, but not cook. If preferred, add equal quantity of chopped boiled potatoes

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