Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 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
- one slice of onion
- one tablespoonful of flour
- half cupfuls of veal
- a tablespoonful of butter in a frying-pan
- a tablespoonful of butter into a frying-pan
- a cupful of stock
- a cupful of milk
- a dash of pepper on the center of yolk
- two together in equal proportions
- salt
- pepper
Directions
Chop cooked corned beef, using some of the fat. Do not make it too fine; chop some cold boiled potatoes (not fine); mix the two together in equal proportions; season with salt, pepper, and onion juice, if liked.
Put a tablespoonful of butter in a frying-pan with as much milk, stock, or hot water as will be required to moisten the hash; add the chopped meat and potatoes; mix them together with care to not mash the potatoes; cover and cook slowly for half an hour, or until a crust has formed on the bottom of the pan; then turn it on to a hot dish, like an omelet. Hash should not be like mush, but the meat and potato quite distinct, and as both ingredients have been already cooked they need only to be well heated and incorporated with the seasoning.
Unless for brown hash, or corned beef hash, potato is not used. Chop the meat to a fine mince. Put a tablespoonful of butter into a frying-pan with one slice of onion; remove the onion when cooked, and add one tablespoonful of flour, and let it brown, thus making a brown roux, if the hash is to be made of beef or mutton. Do not let it brown if it is to be used for veal or chicken hash. To the brown roux add slowly a cupful of stock or hot water; then a cupful and a half of minced meat; season with salt and pepper; stir until well incorporated, and serve at once on toast. To a white roux add slowly a cupful of milk; then add one and a half cupfuls of veal or chicken chopped fine; season with salt and pepper. Cut toast into large circles with a biscuit-cutter. Spread them with a thick layer of mince, and on this place a poached egg, neatly trimmed to the same size as the toast. It can be cut with the same cutter, or it may be poached in a muffin-ring (see page 263).
Put a dash of pepper on the center of yolk. Garnish with parsley. This makes a very presentable breakfast or luncheon dish.