Hash on Toast

Ingredients

• Chop meat fine
• dredge once or twice with flour
• pepper
• salt
• a little butter
• a little water

Method

1. 1

   Chop meat fine, and dredge once or twice with flour.

2. 2

   Add pepper and salt.

3. 3

   Put it into frying-pan with a little butter and water to moisten it.

4. 4

   Do not brown.

5. 5

   Arrange slices of toast on platter, and turn hash over them.

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 18. The excerpt below is the record exactly as published.

HASH ON TOAST. WARMED-OVER MEATS. MEAT ESCALOPED. CROQUETS. 12 Boards. 12 Knives. Utensils . Req I I uired. Baking-dish. Mixing-bowl. 6 Forks. 4 Table-spoons. I Teacup. 3 Platters. 3 3 I I Frying-pans. Small Pans. Saucepan. Pint Measure 2 Chopping-bowls. 2 Chopping-knives. 2 Toastinp'-forks. I 1 I Strainer. Dredging-box Towel. MATERIAL REQUIRED. I X Lbs. of Corned Beef (ready cooked). I Small Steak " " I or 2 Lbs. of Stewing Beef (cooked and partly chopped). 6 Uncooked Potatoes. 6 Cold Boiled Potatoes. 4 Slices of Bread. ^ Lb. of Butter. y^ Table-spoonful of Lard. ^ Pint of Milk. y^ Onion. Salt, Pepper, and Flour 78 LESSOiY FIFTH. EXPENSE OF LESSON. Corned Beef $o 12 Steak 15 Stewing Meat 10 Butter 12 Onion 01 Lard, Pepper, Salt, and Flour 05 $0 55 §RpER OF IXERCISE. MARCH. CHORD BE SEATED. Song — ''Meat Song." Lecture. A few Qttestions. Read Bill of Fare. Appoint three girls to each receipt. Start the girls paring potatoes, and have them put on to boil as quickly as possible Those making the warmed-over beefsteak cut onion, trim steak, and put on stove in frying-pan. Set two girls to toast bread. The remaining girls to chopping meat and potatoes. Another girl to make thickening for beefsteak gravy. One girl to cut steak in small pieces across the grain. While steak is being cut, have gravy strained and thickened. The girls who boiled potatoes, mash and season, and arrange in a dish. When all the meat is cooking, those not busy be seated. Taste the different dishes when prepared. Dismiss class after mar keting song. LETTER ON WARMED-OVER MEATS. This lesson is about warmed-over meats, and it is very important to know how to cook them so that they will be appetizing. Most people enjoy the various kinds of hashes if they are nicely prepared. The richest are made of equal quantities of meat and potatoes ; but this is not necessary, and the proportions can be varied as con- venient. Before the meat is chopped, cut away all bone and gristle ; of these gravy can be made. If the potatoes used for hash are cold, chop them ; if freshly boiled, mash them. When the hash is mixed and seasoned, it should be placed in a hot frying-pan, with a little lard to prevent it sticking. It should not be stirred, but allowed to brown, when it may be turned out flat on a platter, or doubled like an omelet. ■ Any kind of hash may be served in a dainty manner by placing it upon triangular pieces of toast, with the points turning toward the edge of the dish. While chopping meat for hash without potatoes, dredge in a little flour. This will thicken it in cooking, and give it a richer flavor. Add salt while chopping, to season the meat. It is better to add the pepper after it has been taken from the fire, as in cooking it loses its fresh and spicy taste. The best cooks are careful to use freshly ground pepper, as it is not so good after it has been exposed to the air. The excellence of food depends greatly upon its being properly seasoned. Europeans ridicule American cooking, which they say is destitute of seasoning. We, however, who have not been accustomed to it, would perhaps like their cooking no better. The French are leaders of the civilized world in cooking as well as dressing. 82 LESSON FIFTH. When seasoning is perfect, no one flavor predominates over another. When using the onion for flavoring, great care should be taken to prevent it from being too noticeable. A few drops squeezed from the bulb is quite sufficient for hashes, soups, etc. Gravies may be made for warmed-over meats by taking the fat trimmings from roasting-pieces and steaks, and trying them out, as it is called. Add water and a bit of onion, strain and thicken. When seasoned add the cut meat, but do not let it boil, as it toughens it. All of these are good ways for using bits of meat, as well as eco- nomical. Sick people should be served, with freshly cooked meats. QUESTIONS ON WARMED-OVER MEATS. Q. Is it necessary that all the meat should be of one kind for hash ? A. No ; but it must be chopped very fine. Q. How much potato should be used when mixed with meat ? A. Usually the same quantity. A little more potato makes a plain hash. Q. Hozu should meat be seasoned when mixed with potato ? A. Dredge with salt and flour once or twice while chopping. Put in the frying-pan with a little water to moisten, and a bit of butter if meat is lean. Q. When must pepper be added? A. When you take it from the stove ? Q. Hozu can gravy be made for zvarmed-over meat f A. The bones and trimmings can be placed in a frying-pan, with a little chopped onion, some small bits of salt pork, and browned to color the gravy. Turn in boiling water, strain it, and thicken with flour. Q. How sJiouJd toast be prepared zvhen served under hash ? A. The pieces should be of one size and shape, all crust removed, and browned nicely. RECEIPTS. CORN BEEF HASH. To one pint of finely chopped beef add one pint of cold, boiled potatoes, also chopped, and two-thirds of a cup of hot water. Season with pepper and salt. Put a table-spoonful of butter or lard on a hot pan. Spread the hash smoothly, and cook slowly. When brown, turn into a hot platter, or fold over double like an omelet. HASH ON TOAST. Chop meat fine, and dredge once or twice with flour. Add pepper and salt. Put it into frying-pan with a little butter

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