Beef Hash
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Beef Hash.
To two parts cold roast or boiled corned beef, chopped fine, put one of mashed potatoes, a little pepper, salt, milk, and melted butter. Turn all into a frying-pan, and stir until it is heated through and smoking hot, but not until it browns. Put into a deep dish, and if stiff enough, shape as you would mashed potatoes, into a hillock.
Or, you can cease stirring for a few minutes, and let a brown crust form on the underside; then turn out whole into a flat dish, the brown side uppermost.
Or, mould the mixture into flat cakes; dip these in beaten eggs and fry in hot drippings.
The remains of beef a al-mode are very good prepared in any of these ways. A little catsup and mustard are an improvement to plain cold beef thus hashed.
-----------
Beef Hash.
To two parts cold roast or boiled corned beef, chopped fine, put one of mashed potatoes, a little pepper, salt, milk, and melted butter. Turn all into a frying-pan, and stir until it is heated through and smoking hot, but not until it browns. Put into a deep dish, and if stiff enough, shape as you would mashed potatoes, into a hillock.
Or, you can cease stirring for a few minutes, and let a brown crust form on the underside; then turn out whole into a flat dish, the brown side uppermost.
Or, mould the mixture into flat cakes; dip these in beaten eggs and fry in hot drippings.
The remains of beef a al-mode are very good prepared in any of these ways. A little catsup and mustard are an improvement to plain cold beef thus hashed.
