Spanish Hash

Ingredients

• one cup rice
• a lump of butter
• one minced onion
• two cups minced meats
• two cups tomatoes
• one tablespoon Worcestershire sauce
• one seeded pepper
• one-quarter spoon curry powder
• twelve olives
• one tablespoon salt
• grated cheese
• cracker crumbs

Method

1. 1

   Stew rice with butter.

2. 2

   Brown onion in more butter, then add meats, tomatoes, Worcestershire sauce, pepper, curry powder, olives, and salt.

3. 3

   Layer rice and meat in a dish, topping with cheese and cracker crumbs.

4. 4

   Bake slowly for 15 minutes.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 16. The excerpt below is the record exactly as published.

SPANISH HASH. Mariane Kath- rine Miller, 2323 Leoti street, Los Angeles. Stew one cup rice and add a lump of butter; then melt some butter and add one minced onion, and let brown; add two cups minced meats, two cups tomatoes, one tablespoon Worcestershire sauce, one seeded pepper, one- quarter spoon curry powder, twelve olives, one tablespoon salt; put in a dish a layer of rice, then meat, and finish the top with grated cheese and cracker crumbs

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