Cut the cooked meat into one-half inch cubes and place in a Saucepan and add to each cup of meat
- One and one-half cups of pared and diced potatoes
- One-half cup of finely chopped onions
- One cup of boiling water
Cover closely and steam until meat and potatoes are tender and the water is evaporated; then season. Now melt three[pg 318]tablespoons of shortening in an iron frying pan and when hot turn in the hash, forming an omelet shape in half the pan. When nicely browned, turn the hash with a cake turner, still keeping the omelet shape, and brown. Turn on a hot platter and garnish with finely chopped parsley.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss