Corned-Beef Hash

1111

MeatsThe Plain Sailing Cook Book

Ingredients

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

Utensils

• Chopping-bowl and knife
• 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 for the cream or milk and adding a little onion juice to the seasonings.

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