Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of butter
- one-third corned beef add two-thirds of chopped cold
- one ram' onion
- pepper
- salt
Directions
Take large green '' bell peppers," cut off the tops and remove the seeds. Fill with chopped veal and crumbs, season and prepare the same as for croquettes ; put a few crumbs on top of each and bake in oven. They look very pretty and are delicious to the taste.
Mrs. Wm. O'Neil.
baked hash.
Remove all surplus fat and bits of gristle from boiled corned beef, chop fine; to one-third corned beef add two-thirds of chopped cold, boiled potatoes, and a
34 THE GOOD CHEER COOK BOOK.
small onion if you like ; season with pepper and salt, place in an earthen dish, dredge a little flour over it, pour in at the sides water enough to come up nearly level with top of hash ; bake one hour in oven ; when nearly done, add a piece of butter; stir through the hash.
Mrs. T. M. Gary.
BKEAKFAST HASH. Chop cold, corned beef into cubes; add one-third of cold, boiled potatoes, cut into the salne size ; put in one raM' onion, chopped fine, enough butter to keep perfectly moist; then fry until brown.
''Long Lake Delicacy."