Stewed Beef. — Peel and cut two' large onions into thin slices,
put in stewpan with two tablespoons butter, set over slow fire ana
stir until brown, but not in the least burnt, add teaspoon browned
flour, mix smoothly, moisten with a half pint broth, or water with a
small piece of glaze, and add three saltspoons salt, or less if broth
was salted, two of sugar and one of pepper. Put in thin slices of
cold lean beef, set on back of stove five minutes to heat through and
serve on very hot dish garnished with fried potatoes or croutons.
The onions may be omitted and a tablespoon Chili sauce added ; or
for an Irish Stew add sliced potatoes with the onions, omitting the
sauce. Or for any of the stews flavor to taste with spoonful tarra-
gon or plain vinegar, or a teaspoon mushroom powder, or pinch of
curry, or a few sweet herbs.
Boston Hash, — Take equal parts cold corned beef and any kind
cold poultry chopped fine. To one pint of each add raw yolks of
two eggs, tablespoon butter, quart potatoes, peeled and mashed, an
onion peeled and grated, and enough hot water or gravy of any kind
to moisten ; season with salt and cayenne, stir in the well-beaten
whites, and put the hash in a buttered pudding dish and bake in
quick oven half an hour ; serve hot in dish in which it was baked.
COLD MEATS. 459
For Frie^ Hash, take a pint each chopped meat and potato : chop
an onion fine and brown it in two tablespoons butter in hot frying-
pan, add a gill of stock and when this is hot put in the chopped
meat and potato ; season with pepper✪ Broiled Beef and salt and stir over fire un-
til very hot. Serve heaped high m vegetable dish with a piece of
butter placed in a hole on top made by pushing down with dowI of
spoon. Some prefer to use more potato, and the onion maybe omit-
ted if not liked. Another way of serving is after stirring over fire
until very hot to spread smoothly over the pan and set back where
the hash may brown slowly, which should take about half an hour.
When done fold like an omelet, turn on a hot dish and garnish with
points of toast and parsley. Any cold beef or other meat or a mix-
ture may be used for this dish and if mashed potato is left over
some use instead of the chopped.
Beef Loaf. — Add to one pint cold hashed beef seasoned to taste
with pepper, salt, cloves ana cinnamon, three or four rolled crackers
or same quantity dry bread-crumbs, and two eggs, with meat stock
to moisten ; bake twenty-five minutes. When cold slice for tea.
Beef Patties. — Cut cold beef, or any kind of cold meat into
very small square bits, season well with salt, pepper and a little
gravy and chopped onion. Roll out a nice plain paste rather thin,
^11 with the meat, close in patty-shape and fr^, or bake a light
brown. Or line patty-pans with the paste, put in the meat, cover
with paste and bake. Or the paste may be omitted from top and
breaa crumbs with bits of butter, sprinkled over. To make without
the paste put the prepared meat in patty-pans, half filling them,
cover with mashed potato, put bit butter on each and brown in oven.
Page 393 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stewed Beef. — Peel and cut two large onions into thin slices, put in stewpan with two tablespoons butter, set over slow fire ana stir until brown, but not in the least burnt, add teaspoon browned flour, mix smoothly, moisten with a half pint broth, or water with a small piece of glaze, and add three saltspoons salt, or less if broth was salted, two of sugar and one of pepper. Put in thin slices of cold lean beef, set on back of stove five minutes to heat through and serve on very hot dish garnished with fried potatoes or croutons. The onions may be omitted and a tablespoon Chili sauce added ; or for an Irish Stew add sliced potatoes with the onions, omitting the sauce. Or for any of the stews flavor to taste with spoonful tarragon or plain vinegar, or a teaspoon mushroom powder, or pinch of curry, or a few sweet herbs.
Boston Hash, — Take equal parts cold corned beef and any kind cold poultry chopped fine. To one pint of each add raw yolks of two eggs, tablespoon butter, quart potatoes, peeled and mashed, an onion peeled and grated, and enough hot water or gravy of any kind to moisten ; season with salt and cayenne, stir in the well-beaten whites, and put the hash in a buttered pudding dish and bake in quick oven half an hour ; serve hot in dish in which it was baked.
For Fried Hash, take a pint each chopped meat and potato : chop an onion fine and brown it in two tablespoons butter in hot fryingpan, add a gill of stock and when this is hot put in the chopped meat and potato ; season with pepper and salt and stir over fire until very hot. Serve heaped high m vegetable dish with a piece of butter placed in a hole on top made by pushing down with dowI of spoon. Some prefer to use more potato, and the onion maybe omitted if not liked. Another way of serving is after stirring over fire until very hot to spread smoothly over the pan and set back where the hash may brown slowly, which should take about half an hour. When done fold like an omelet, turn on a hot dish and garnish with points of toast and parsley. Any cold beef or other meat or a mixture may be used for this dish and if mashed potato is left over some use instead of the chopped.
Beef Loaf. — Add to one pint cold hashed beef seasoned to taste with pepper, salt, cloves ana cinnamon, three or four rolled crackers or same quantity dry bread-crumbs, and two eggs, with meat stock to moisten ; bake twenty-five minutes. When cold slice for tea.
Beef Patties. — Cut cold beef, or any kind of cold meat into very small square bits, season well with salt, pepper and a little gravy and chopped onion. Roll out a nice plain paste rather thin, ^11 with the meat, close in patty-shape and fr^, or bake a light brown. Or line patty-pans with the paste, put in the meat, cover with paste and bake. Or the paste may be omitted from top and breaa crumbs with bits of butter, sprinkled over. To make without the paste put the prepared meat in patty-pans, half filling them, cover with mashed potato, put bit butter on each and brown in oven.
Records on this page
Broiled BeefStewed BeefBoston Hash