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French Hash

A historical recipe from A Course of Lectures on the Principles of Domestic Economy and Cookery, by Juliet Corson (1886).

A historical recipe

A Course of Lectures on the Principles of Domestic Economy and Cookery, by Juliet Corson (1886). Project Gutenberg eBook #35567.

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: raw egg. Check current food-safety guidance before following this.

Source and licence

From A Course of Lectures on the Principles of Domestic Economy and Cookery, by Juliet Corson (1886). Digitised by Project Gutenberg, eBook #35567 (https://www.gutenberg.org/ebooks/35567). 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.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. Next take the recipe for a dish called French hash.
  2. There is no potato in it, it is simply meat and gravy, so that you must not let the name mislead you.
  3. Little slices of cold meat, fat and lean together.
  4. For a pint bowlful of meat use about a tablespoonful of chopped onion.
  5. First slightly brown the onion with a tablespoonful of butter or drippings or fat from the meat;
  6. then when the onion begins to brown put in the meat and let that brown.
  7. Next a tablespoonful of dried flour;
  8. stir the flour with the brown meat and onion until the flour is quite brown;
  9. then cover the meat with pork gravy or boiling water.
  10. After you have covered the meat with water or cold gravy just let the water or gravy boil, then season it palatably with salt and pepper;
  11. of course, the seasoning will depend upon whether you have used gravy or broth or water.
  12. If you have used gravy or broth that already will have been seasoned, so that you want to taste for the seasoning.
  13. After the gravy is both boiled and seasoned take the sauce pan off the fire and stir in the yolk of one raw egg with it and dish at once.
  14. You must not put the hash back on the fire after putting the egg in.
  15. If you do you will curdle it.
  16. Do not stir the egg in till you are ready to serve it, on toast or plain.