Hash No. 2

Ingredients

• Chop enough cold cooked corned beef to make a pint
• chop the same quantity of cold boiled potatoes
• add one pint of stock
• add two eggs well beaten
• a dash of pepper

Method

1. 1

   Mix beef and potatoes, add stock, simmer briefly, then add beaten eggs and pepper.

2. 2

   Bake in a quick oven for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 5. The excerpt below is the record exactly as published.

Hash No. a Chop enough cold cooked corned beef to make a pint; chop the same quantity of cold boiled potatoes ; mix the two together. Put them into a stew- ing pan, add one pint of stock ; simmer for just a moment ; take from the fire, add two eggs well beaten, a dash of pep- per; turn the mixture into a baking dish and bake in a quick oven twenty minutes. MUTTON—UNCOOKED 2$ MUTTON-UNCOOKED Tough pieces of uncooked mutton may be put twice through the meat chop- per and used for curry balls or for stuff- ing for tomatoes or egg plant ; in fact, in almost any way that one would serve uncooked beef. Having fewer pieces of uncooked scrap mutton than of beef, we are less accustomed to seeing them used. Curry Balls Put any pieces of tough uncooked mutton twice through tlie meatchopper; season the meat with salt, pepper and onion juice. Form into little balls the size of an English walnut. Put two tablespoonfuls of butter into a saucepan; when hot, throw the balls into the butter, and shake until carefully browned. Lift them from the saucepan, and to the butter in the pan add a teaspoonful of curry, a tablespoonful of flour, mix and add a half pint of stock ; stir carefully until boiling ; pour this over the balls, cook slowly for twenty minutes, add two tablespoonfuls of lemon juice and serve in a border of rice. Cocoanut milk may be used in the place of stock. 24 LEFT OyERS MUTTON-COOKED While mutton belongs to the red meats, when carefully cooked it may be used in many ways in which you would use chicken or veal. Capers and tomato, with a slight flavoring of mint, are more agreeable with mutton than with almost any other meats. Bobotee Chop sufficient cold boiled mutton to make a pint. Put two tablespoonfuls of butter and one onion sliced into a sauce- pan ; stir until the onion is slightly brown; then add a half pint of stock or milk and four tablespoonfuls of bread crumbs. Stand this on the back of the stove for about five minutes while you blanch and chop fine a dozen almonds. Add these to the meat, then add a teaspoonful of curry powder, and a teaspoonful of salt. Beat three eggs until light, stir them into the meat, then turn the whole into the sauce- pan. Rub the bottom of the baking dish first with a clove of garlic, then sprinkle over a tablespoonful of lemon juice and put here and there a few bits MUTTON—COOKED 2$ of butter ; put on this the mixture^ and bake in a quick oven twenty minutes. Serve in the dish in which it is baked, and pass with it plain boiled rice. Boudins Chop sufficient cold cooked mutton to make a pint Put a half cup of stock, two tablespoonfuls of bread crumbs and a tablespoonful of butter over the fire. When hot, take from the fire, add the meat and three eggs well beaten ; add a teaspoonful of salt and a dash of pepper

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