Hash with Dropped Eggs

Ingredients

• cold cooked meat
• two-thirds as much cold chopped vegetables
• half potato
• one-quarter each of beets
• one-quarter each of carrots
• a little gravy stock or hot water
• butter melted in it

Method

1. 1

   Mince or grind meat, add chopped vegetables, and heat with gravy stock or hot water and melted butter.

2. 2

   Season with salt, pepper, and onion juice.

3. 3

   Transfer to a buttered baking dish, smooth over, and make depressions for eggs.

4. 4

   Bake until eggs are set but not hard.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 12. The excerpt below is the record exactly as published.

HASH WITH DROPPED EGGS— Mince or grind cold cooked meat and add two-thirds as much cold chopped vegeta- bles. The best proportions of vegetables are half potato and one- quarter each of beets and carrots. Put a little gravy stock or hot water with butter melted in it

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