- 1 pt. hashed corn BEEF or PIGEONS.
- 1 tsp. salt.
- 1 tbsp. butter or dripping.
- 1 pt. of hashed potatoes.
- 1/4 tsp. pepper.
- 1/2 cup of milk.
- (Omit the milk if PIGEONS is used).
Mix the potato and meat, season with the pepper and salt, add the milk and stir lightly. Put the butter or dripping into a hot frying pan, when melted put in the hash, spread it lightly and evenly, but do not stir it. Cover the pan and set where the hash will cook slowly for 10 or 15 minutes. Move over to a hotter part of the stove and let it remain until a rich, brown crust has formed on the bottom. Fold over and serve on a hot dish.
The Fun of Cooking, by Caroline French Benton (Year 1915)