Hashed Meat
From The paper-bag cookery manual, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.
Hashed Meat. Cut some cold meat
Cook this with the app: pantry check, scaling, and the assistant.