Hash
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- One and one-half teacup of boiling water must be poured into a saucepan, mix one heaping spoonful flour with one tablespoonful cold water, stir it in and boil three minutes.
- Then add two teaspoonfuls salt, half a small teaspoonful pepper, and butter size of an egg.
- After removing all tough, gristly pieces from the cold cooked meat, chop it fine with some boiled potatoes.
- Put them in the dressing, heat through, then serve.
- It injures meat to cook it again, making it hard and unpalatable.
- Should you have any cold gravy left, use it;
- in that case you will require less butter, salt and pepper.
- You can serve it with buttered toast underneath, or you may set it into the oven to brown on top, or drop eggs into a skillet of boiling salt water, and when cooked, place on top of hash.--Mrs.
- J.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon