Hashed Fillet of Beef, Sam Ward

Ingredients

• the unused portions of roasted or larded tenderloin of beef
• an equal amount of boiled potatoes
• one chopped onion
• two green peppers
• two ounces of butter
• one cup of bouillon
• season with salt

Method

1. 1

   Cut meat and potatoes into small squares.

2. 2

   In a pan, sauté onion and peppers in butter until soft.

3. 3

   Add meat and potatoes, bouillon, season, cover, and cook in the oven for thirty minutes.

4. 4

   Serve garnished with parsley and toast.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 95. The excerpt below is the record exactly as published.

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