Hash of Veal or Beef

Ingredients

• Grind cold beef in meat grinder
• Add half of its bulk in potatoes cut fine
• butter gravy
• salt
• pepper

Method

1. 1

   Cook until done.

2. 2

   Serve hot for breakfast.

3. 3

   If onion is liked, add some.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 10. The excerpt below is the record exactly as published.

ASH OF VEAL, OE BEEF. Grind cold beef in meat grinder. Add half of its bulk in potatoes cut fine, a little water, ibutter gravy, salt and pep- per and cook until done. Serve hot for breakfast. If onion is liked add some. A GOOD WAY TO FEY VEAL. Beat an egg and dip veal in it, then in cracker dust. Fry in hot butter and lard, season to taste. MOCK DUCK. Make highly seasoned dressing as for turkey. Add little onion minced fine. Spread on round steak ; roll ; tie to keep in shape. Add little water to pan and bake slowly; baste often. FOECE-MEAT INGEEDIENTS. Cold fowl, veal or mutton fat, bacon or the fat of ham, beef suet, veal suet, butter, marrow, crumbs of bread, yolk and white of eggs to bind the mixture. Flavor with any- thing preferred. TO SELECT VEAL. When the kidney is well surrounded with fat, you may be sure the meat is of a good quality. Always choose that which is whitest and fattest. If vein in shoulder, which is very perceptible, is a bright red or blue, it is a sure sign that the meat is fresh. CEEAMED VEAL. Boil tender veal until done; chop fine; season with salt MEATS 25 and pepper

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