Veal Hash

Ingredients

• Chop 1 pint of fricasseed veal
• Season with pepper
• Season with salt
• add hot water enough to wet the meat
• put veal fat, beef dripping or butter

Method

1. 1

   Chop veal, put fat in a stewpan with meat; if no broth, add hot water.

2. 2

   Season, dredge flour, stir, and serve with toasted bread or crackers.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 135. The excerpt below is the record exactly as published.

VEAL HASH. — Chop | pint of fricasseed veal (do not make it as fine as for croquettes); put veal fat, beef dripping or butter, in the stew'pan with the meat; if you have no broth or gravy, add hot water enough to wet the meat. Season with pepper and salt, dredge on a little flour, stir all together, put in a hot dish, with slices of Itoasted bread or crackers in the bottom, and send to the table with baked potatoes. VEGETABLE HASH — Take equal parts of boiled vegetables, corned^beef, and salt pork, choj)ped together; this makes a fine hash. When you have a boiled dinner, always have enough left to make hash for breakfast the next morning. The vegetables used are potatoes, turnips, cabbage, beets, and parsnips or carrots; put the fat from the kettle in which the dinner was boiled, in a large frying-pan, and let it melt; then put in the hash, smooth it down, put a pie- plate over it to keep in the steam, set it on the back of the stove for 15 or 20 minutes until thoroughly heated, and dish it in the hot plate which covered it. Vegetable hash is often made without meat, and is much liked by most people. HASH PIE — Take any kind of cold meat and chop it finely; season with salt

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