Milk Hash

Ingredients

• three teacupfuls of cold, boiled beef, or chicken
• as much cold water
• half a teaspoonful of salt
• a good pinch of pepper
• one small onion
• a teacupful of sweet milk
• a teaspoonful of flour
• a teaspoonful of fresh butter

Method

1. 1

   Shred the meat and place in a stew pan with water, salt, pepper, and onion.

2. 2

   Boil for twenty minutes; add sweet milk, thicken with flour mixed with water, and cook five minutes longer.

3. 3

   Add butter and serve in a covered dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 89. The excerpt below is the record exactly as published.

Milk Hash," "Dry Hash'' and "Hash on Toast," using no butter, when pork is the meat se- lected. Mix the thickening for hash, or stews, in a teacup, with a fork and it will never be lumpy. Of course the paste must be well beaten. Baked Hash, No. 1 Mince and season highly, cold meat; put it into a baking dish with some gravy, left over; fill the dish about half full, then put creamed Irish potatoes over the top and brown in the oven. Baked Hash, No. 2 Cut cold beef left from soup, in very small pieces, and put into baking dish. Season with salt, pepper, and a little onion, or onion juice. Cut into blocks sev- eral cold, boiled Irish potatoes and a teaspoonful of butter ; add these, and for a quart of this mixture, add half a teacupful of water. A little celery or parsley chopped fine and added gives a good flavor; this may be used with, or instead of the onion. Bake half an hour. Milk Hash Cut or shred three teacupfuls of cold, boiled beef, or chicken; place in a stew pan as much cold water, half a teaspoonful of salt, a good pinch of pepper, one small onion or one tablespoonful of celery, cut fine. Let this boil for twenty minutes; add a teacupful of sweet milk, thicken with a teaspoonful of flour — sifted — mixed with water and cook five minutes longer. Add a teaspoonful of fresh butter

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