Vegetable Hash.
A dish that gets its character from hashed cabbage and hashed turnips.
contains meat
Ingredients
US
Metric
- 1 pint of hashed cabbage, 1 pint of hashed potatoes
- 1/2 pint of hashed turnips
- 1/2 pint of hashed beets
- 2 tablespoonfuls of corned beef fat
Steps
- When the above-named vegetables, or any other kinds, such as parsnips and carrots, are left over from a boiled dinner, chop them separately and rather coarse. Season them with salt and pepper, the amount depending upon how well the vegetables were seasoned when served hot. Mix them together. Put the corned beef fat in a frying-pan and set on the fire, and when it is melted add the vegetables and cover the pan. Place on a moderately hot part of the range, and cook for half an hour, stirring frequently with a fork.
- Just before serving draw the pan forward to a hotter part of the fire, and stir for three minutes. Serve very hot.
- Two tablespoonfuls of butter may be used instead of the beef fat.
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States