Friday, July 27, 2012

Beef Hash, US Army, 1910


Beef Hash, US Army, 1910-1941

     The word hash is derived from the French hachis, a dish of chopped ingredients. Hachis is in turn derived from the Old French verb hacher, to chop up. Recipes for hash appeared in the US Army’s first cookbook in 1879. The “Dry Hash” recipe evolved into the “Beef Hash” recipe which saw service in World War 1. Hash was a common dish in the US military for many years. It was simple, took little preparation time, and utilized meat scraps.
     Scraps of beef or pork, or a mixture of both, or corned beef (fresh or canned) may be used. A small amount of garlic was added to the recipe in 1935, but other than that this version of beef hash remained in use until 1942.

Yield: 4 servings.

US                               Metric                         Ingredients                             
16 oz                           450 g                           potatoes
2 oz                             60 g                             onions
16 oz                           450 g                           meat scraps, fresh
13 fl oz                        380 ml                         beef stock
to taste                         to taste                         salt
to taste                         to taste                         pepper

Procedure
1.      Chop the ingredients fine.
2.      Add enough beef stock so that the mixture is of the consistency of ordinary mush (“ordinary mush” has the consistency of thick oatmeal, grits or polenta; the mixture should not be runny).
3.      Place in a well-greased pan.*
4.      Smooth the top and grease lightly.
5.      Bake in a 400°F oven for 1 to 1½ hours. Most of the liquid will have evaporated and the top will be lightly browned.

Variations

Beef Hash, 1935 version
Add ¼ small clove of garlic, minced.

Corned Beef Hash
For convenience, I scaled the following version of hash to use one 12-ounce can of corned beef. Please note that since canned corned beef is already salted, take care to not add too much salt.


Corned Beef Hash, US Army, WW1  

Yield: 3 servings.

US                               Metric                         Ingredients                             
12 oz                           340 g                           potatoes
1½ oz                          45 g                             onions
12 oz                           340 g                           canned corned beef
10 fl oz                        285 ml                         beef stock
to taste                         to taste                         salt
to taste                         to taste                         pepper

Procedure
1.      Chop the potatoes and onions fine.
2.      Add the corned beef and beef stock.
3.      Place in a well-greased pan.
4.      Smooth the top and grease lightly.
5.      Bake in a 400°F oven for 1 to 1½ hours. Most of the liquid will have evaporated and the top will be lightly browned.


*Choose a pan size that will allow about 2-3 inches (5-75 cm) depth of uncooked hash. 

No comments:

Post a Comment