Mother's Hash
From Buckeye cookery, 1892
Serves 1
Cold meat of any kind can be used, but corned beef is best.
Presented as published in 1892. 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 Buckeye cookery (1892), page 205. The excerpt below is the record exactly as published.
Mother’s hash does n’t taste of soap grease, rancid butter, spoiled chees, raw flour, boarding-house skillets, hotel coffee, garden garlics, bologna saus — i gage, or cayenne pepper; neither is it stewed and simmered and simmered — Di and stewed, but is made so nicely, seasoned so delicately, and heated through , i so quickly, that the only trouble is, ‘‘there is never enough to go round.” Cold meat of any kind will do, but corned beef is best; always remove all surplus fat and bits of gristle, season with salt and pepper, chop fine, and to. ie eae one-third of meat add two-thirds of chopped cold boiled potato, and one _ | onion chopped very fine; place in the dripping-pan, dredge with a little — flour, and pour in at the side of the pan enough water to come up level with the hash, place in oven, and do not stir; when the flour is a light-brown, and has formed a sort of crust, take out, add a lump of butter, stir it through several times, and you will have a delicious hash. Or, by cooking longer, it may be made of cold raw potatoes, which peel, slice, and let lie in salt and water a half hour before chopping. If of meat and potatoes, always use the — proportions given above, and before chopping, season with pepper
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