Wet Hash
From Manual for army cooks, 1896
If no stock is available, use bones of cooked meats to make a broth.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 42. The excerpt below is the record exactly as published.
WET HASH. From cold cooked fresh beef, veal, or mutton. These meats may be used singly or together. Four pounds of meat, free from bone ; one large onion ; two pounds of boiled potato ; the meat cut into half-inch pieces; the onion parboiled and minced ; the potato chopped into very small pieces ; mix all together ; season with pepper and salt. Put the mixture into a pot; stir into it about a quart of hot stock
Cook this with the app: pantry check, scaling, and the assistant.