Italian Hash

Name: Italian Hash
Ingredients: Chop one pint cold roast beef or lamb; with one calf brain, previously cooked; Add two tablespoons melted butter; one tablespoon anchovy sauce; the yolks of four eggs; salt to taste; pepper to taste

From Council cook book, 1908

Presented as published in 1908. 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 Council cook book (1908), page 20. The excerpt below is the record exactly as published.

Italian Hash. Chop one pint cold roast beef or lamb with one calf brain, previously cooked. Add two tablespoons Percy J. Meyer Herbert S. Meyer HARDWOOD INTERIOR CO. INLAID FLOORS ESSsSfr M-EATS 65 melted butter, one tablespoon anchovy sauce, the yolks of four eggs, salt and pepper to taste

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