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Corned Beef Hash with Vegetables (4)

A historical recipe from Everyday Foods in War Time, by Mary Swartz Rose (1918).

A historical recipe

Everyday Foods in War Time, by Mary Swartz Rose (1918). Project Gutenberg eBook #14066.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From Everyday Foods in War Time, by Mary Swartz Rose (1918). Digitised by Project Gutenberg, eBook #14066 (https://www.gutenberg.org/ebooks/14066). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. Corned beef (cold, left over), 1-1/2 cups Dice potatoes (cooked), 2-1/4 cups Turnips (cooked), 1 cup Onion, chopped fine, 1 small Carrots (cooked), 1/2 cup Water, 3/4 cup Fat, 3 tablespoons Cut the meat into small pieces.
  2. Add cooked vegetables cut into small cubes, onion and water.
  3. Put fat into hot frying pan, add hash and cook for about 20 minutes, allowing the hash to brown.
  4. Other left over meat may be added to corned beef, or used instead of corned beef.
  5. Corn Meal Scrapple (3) Shin of beef, 2 pounds Salt, 1 teaspoon Onion, 1 medium Pepper, 1/8 teaspoon Cold water, 2 quarts Corn meal, 1 cup Cook onion thinly sliced in beef marrow or suet.
  6. Add to water with meat and bone and cook until meat is tender.
  7. Let cool, skim off fat, and remove bone.
  8. To liquid remaining, add enough water to make one quart.
  9. Add corn meal and salt and cook one hour.
  10. Turn into a mold, cool, cut in slices, and fry in pork fat until brown.
  11. Serve with or without gravy.
  12. Corn Chowder (4) Corn, 1/4 can Salt pork, 1-1/2 inch cube Potato cut in slices, 1 medium Milk, 2 cups Boiling water, 1-1/2 cups Butter, 2 tablespoons Sliced onion, 1/8 Sugar, 1/4 teaspoon Salt and pepper Cut the pork into small pieces and try it out.
  13. Add the onion and cook for about five minutes.
  14. Strain the fat into a stew pan.
  15. Cook the potatoes for about five minutes in boiling salted water.
  16. Drain, and add the potatoes to the fat.
  17. Add the boiling water and cook until the potatoes are soft.
  18. Then add corn and milk and heat to the boiling point.
  19. Add the salt, pepper, sugar, and butter.
  20. Serve immediately after adding butter.