Page:Browne - The Plain Sailing Cook Book.djvu/54

 

CORNED-BEEF HASH

• MATERIALS
• ½ pound boiled corned beef and knife
• 2 or 3 potatoes
• ½ cup cream or milk
• ½ teaspoon salt
• Pepper

• UTENSILS
• Chopping-bowl
• Frying-pan

 

DIRECTIONS

1. Peel and boil the potatoes in time to have them cold when needed.
2. Chop the corned beef and potatoes separately in a chopping-bowl.
3. Heat the frying-pan, and grease it well with butter.
4. Measure equal parts of the chopped meat and potatoes into the frying-pan, add the cream or milk and the seasoning, and mix together well.
5. Cover the frying-pan and let it remain on the fire until the hash is thoroughly heated.

 

REMARKS

Cold left-over beef, veal, mutton, or lamb may be used for hash, instead of corned beef, by following these directions, but substituting Soup Stock (page 14) for the cream or milk and adding a little onion juice to the seasonings.

[ 44 ]