The 1918 Fanny Farmer Cookbook

Corned Beef Hash

Remove skin and gristle from cooked corned beef, then chop the meat. When meat is very fat,

discard most of the fat. To chopped meat add an equal quantity of cold boiled chopped

potatoes. Season with salt and pepper, put into a hot buttered frying−pan, moisten with milk

cream, stir until well mixed, spread evenly, then place on a part of the range where it may

slowly brown underneath. Turn, and fold on a hot platter. Garnish with sprig of parsley in the

middle.

Corned Beef Hash with Beets

When preparing Corned Beef hash, add one−half as much finely chopped cooked beets as

potatoes. Cold roast beef or one−half roast beef and one−half corned beef may be used.

Dried Beef with Cream

/4 lb. smoked dried

beef, thinly sliced

cup scalded

cream

1/2 tablespoons

flour

Remove skin and separate meat in pieces, cover with hot water, let stand ten minutes, and

drain. Dilute flour with enough cold water to pour easily, making a smooth paste; add to

cream,

and cook in double boiler ten minutes. Add beef, and reheat. One cup White Sauce I may be

used in place of cream, omitting the salt.

Chapter XII − BEEF

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