The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Mrs. H.'s Recipe for Beef Hash.—Two tumblers of hot water, a large tablespoonful of butter, 3 tablespoonfuls each of grated cheese and bread crumbs, season highly with cayenne pepper, and add 3 tumblerfuls of minced beef. Serve as soon as hot. Stir all well to­gether. This is from a very accomplished housekeeper.
Mrs. J.'s Baked Hash.—Take cold round of good beef or mut­ton and mince it fine, seasoned with a little minced onion, pep­per and salt. Chop green pickle (onion is the best), add a little vinegar. Put into a deep dish a layer of meat, then one of pickle, sliced thin, one of bread crumbs over that, butter and gravy. Repeat this until all is in, putting bread crumbs and butter last; let it bake a few moments until a nice crust is formed, and serve hot. Should there be but little gravy, moisten with a little sweet milk and water mixed in equal proportions. Verv little is necessary.
Irish Potato Hash—(A Michigan recipe).—Peel and wash Irish potatoes, slice thin and put to stew in a very little water; when nearly done, add as much pickled beef, minced very fine, or cold salt mackerel if liked, (a little onion and minced parsley may be put in with the Irish potatoes), a large tablespoonful of butter, pepper and salt to taste. Serve hot. This should just be moist. Mash the potatoes and mix them well with the meat, This Is a favorite dish.
To Hash Ducks.—Cut them into pieces, as in carving at table, and soak them by the side of the fire in boiling gravy, until they are thoroughly hot Add a glass of wine and a sufficient quantity of minced spices to give the sauce a high relish, or cut up the ducks and make a gravy of the trimmings, and some onions. Thicken it, when strained, with butter browned with flour; stew the cut ducks gently until ready, and having seasoned with sauce. Serve the hash on small slices of fried bread.
To Hash a Dressed Goose.—Cut up a large onion and put it into a stewpan with a little butter; fry it, but without letting it become brown; add thereto as much boiling water as will make sauce for the hash, thicken it with flour, cut up the goose and put it into the sauce, but do not let it boil. Season with pepper, salt and catsup.
The legs of geese broiled and served with apple sauce form a good supper, luncheon or tiffin.
To Hash Turkey.—Cut the flesh into pieces and take off the skin, otherwise it will give the gravy a greasy, disagreeable taste. Put it into a stewpan with a pint of gravy, a teaspoonful of lemon pickle, a slice of the end of lemon and a little beaten mace. Let it boil 6 or 7 minutes, and then put it into your dish. Thicken your