Lamb Hash

Ingredients

• cold boiled or roast lamb
• one-half as much cold boiled potatoes
• piece of butter
• one chopped onion
• cup of stock or bouillon

Method

1. 1

   Cut cold boiled or roast lamb in small dices.

2. 2

   Add half as much cold boiled potatoes.

3. 3

   In a saucepan, melt butter with chopped onion until brown.

4. 4

   Add lamb and potato, salt, pepper, and stock.

5. 5

   Cook for ten minutes.

6. 6

   Serve on toast with chopped parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 239. The excerpt below is the record exactly as published.

wo chopped onions and the fat from the loin of pork. Simmer till brown, then add the meats and flour ; a little bouillon, stock or water ; one-half cup of puree of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes cut the same as the meat, and cook till done. Beef goulash. Same as the above except use beef, and the fat of pork, only. Potato croquettes. Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper. Roll on floured board into the form of a large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard. Puree of tomatoes. Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter, piece of hambone or pig skin, and allow to simmer. Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar. When cooked add a piece of butter. Strain well. Puree of tomato soup. Add some chicken broth or bouillon to the puree of tomatoes. Serve bread crumbs fried in butter Boiled codfish or any white fish. Put fish in cold water. Add cup of 322 THE HOTEL ST. FRANCIS COOK BOOK milk to keep it white. Salt and boil. When done let stand for ten minutes. Serve on napkins with small boiled potatoes, parsley in branches, and quart- ered lemons. Egg sauce. Add some chopped boiled eggs to cream sauce. Sprinkle with a little chopped parsley. Cream or Bechamel sauce. Melt two ounces of butter in two ounces of flour. When warm, but not brown, add one pint of boiling milk. Stir well and cook for a few minutes. Strain. String beans. Boil in salt water. Place in pan, add piece of butter and salt and pepper. Escarole salad. Serve with French dressing. This salad goes well with piece of bread rubbed with garlic, and served in bowl. Chicory salad. Serve with French dressing. Use crust of bread rubbed with garlic if desired. OCTOBER 29 BREAKFAST LUNCHEON Stewed prunes Chicken broth in cups Pettijohns in cream Lamb hash Ham and eggs Cheese balls Rolls Lettuce salad Tea Coffee DINNER Little Neck clams on shell Giblet soup, English style Frog legs, saute a sec Roast teal duck Fried hominy and currant jelly Boiled artichokes, Hollandaise sauce Romaine salad Philadelphia ice cream Macaroons Coffee Pettijohns. To one quart of boiling water add eight ounces of Petti- johns. Cook ten minutes. Salt. Serve cream separate. Fried ham. Thin slices of raw ham fried in butter. If fried too much ham will get hard. Fried eggs. Use strictly fresh eggs and fry in hot butter. Salt and pepper. Ham and eggs. Put ham in frying pan and fry one side. Turn, and crack eggs on top and fry. Chicken broth. Put to boil in cold water two fat soup hens. Skim well, add one-half onion, a little celery, salt to taste, and cook for three hours, when fowls should be soft. Strain the bouillon and serve in cups. The cooked fowls may be used for sandwiches, chicken salad, chicken a la King, etc. Boiled fowL See chicken broth above. Lamb hash. Cut cold boiled or roast lamb in small dices. Add one-half as much cold boiled potatoes. Put piece of butter in saucepan with one THE HOTEL ST. FRANCIS COOK BOOK 323 chopped onion and simmer until brown. Add lamb and potato, salt, pepper, cup of stock or bouillon

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