Hash on Toast

Ingredients

• two pounds of meat
• one and one-half pint of cold water
• about one table-spoonful of pepper
• about one table-spoonful of salt
• half a pint of melted butter
• half a pint of sweet cream

Method

1. 1

   Chop or grind cold meat finely, remove gristle and fat.

2. 2

   Combine with water, season with pepper and salt, and boil.

3. 3

   Prepare a dish with buttered toast, add melted butter and cream to the mixture, boil briefly, and pour over the toast.

4. 4

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 22. The excerpt below is the record exactly as published.

HASH ON TOAST. Take any kind of cold meat — one, two, or three kinds — that you may happen to have; take out all the gristle, bones, and fat ; chop it very fine, or, what is better, grind it in a sausage-grinder. To twTo pounds of meat add one and one-half pint of cold water, or enough to make it rather thin ; season with pepper and salt, about one table-spoonful of each; put it into a skillet and boil, adding a very little minced onion. Have a large meat-dish, covered with slices of buttered toast. Add to the mixture on the stove half a pint of melted butter, half a pint of sweet cream

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