Lamb Hash, Sam Ward
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 194. The excerpt below is the record exactly as published.
Lamb hash, Sam Ward Coffee Escaloped tomatoes Sierra cheese with crackers Coffee DINNER - Blue Point oysters on half shell Consomme federal Salted Brazil nuts Boiled Lake Tahoe trout, Hollandaise Potatoes, nature Sweetbreads braise, Georginette Roast chicken New beets, Californienne Baked kohl rabi Hearts of lettuce, egg dressing Lemon water ice Lady fingers Demi tasse Eggs Mollet, Auben. Make four croustades, lay an egg Mollet in each, and pour a little sauce Italienne over them. Lamb hash, Sam Ward. Put two ounces of butter and one chopped onion in a casserole and simmer until yellow. Then add one pound of raw potatoes cut in small squares, and two pounds of left-over lamb cut in the same manner ; season with salt and pepper, add one cup of bouillon, cover, and simmer for nearly an hour. Then dish up and sprinkle with chopped parsley
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