Ragout or Baked Hash

Ingredients

• one pint or one and one-half pints of cold meat (beef, veal or chicken)
• one or two onions
• a cup of bread crumbs
• pepper and salt
• butter
• a small cup of stock or water

Method

1. 1

   Chop cold meat finely.

2. 2

   Mix with onions, bread crumbs, pepper, and salt.

3. 3

   Butter a baking dish, smooth the mixture, scatter butter on top, pour stock or water, and bake for at least half an hour or until light brown.

As published

This recipe was extracted from The New century cook book (1899), page 32. The excerpt below is the record exactly as published.

Ragout or Baked Hash. Chop very fine, cold meat (beef, veal or chicken). To one pint or one and one-half pints add one or two onions, a cup of bread crumbs, pepper and salt. Mix well together with the gravy that was left (if beef gravy take off the cold tallow), butter baking dish and put the mixture in — smooth over nicely — scatter a few bits of butter over the top and pour over a small cup of stock or water

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