Cold boiled potatoes that remain from a previous
meal are usually combined with the beef, and onion is added for flavor.
When hash is prepared to resemble an omelet and is garnished with
parsley, it makes an attractive dish.
To make beef hash, remove all skin and bone from the meat, chop quite
fine, and add an equal quantity of chopped cold-boiled potatoes and one
chopped onion. Season with salt and pepper. Put the mixture into a
well-buttered frying pan, moisten with milk, meat stock, or left-over
gravy, and place over a fire. Let the hash brown slowly on the bottom
and then fold over as for an omelet. Serve on a platter garnished
with parsley.
77. FRIZZLED BEEF.--While the dried beef used in the preparation of
frizzled beef is not necessarily a left-over meat, the recipe for this
dish is given here, as it is usually served at a meal when the preceding
left-over beef dishes are appropriate. Prepared according to this
recipe, frizzled beef will be found both nutritious and appetizing.
FRIZZLED BEEF
(Sufficient to Serve Four)
2 Tb. butter
1/4 lb. thinly sliced dried beef
2 Tb. flour
1 c. milk
4 slices of toast
Brown the butter in a frying pan and add the beef torn into small
pieces. Allow it to cock until the beef becomes brown. Add the flour and
brown it. Pour the milk over all, and cook until the flour thickens the
milk.
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