Recipe: French Veal Hash

Cut veal round-steak into small pieces. Then fry some chopped bacon, 1 onion and 2 cloves of garlic chopped; add the meat; stir well and let all fry a few minutes. Add 1 cup of boiling water and let cook slowly with some parsley and thyme, salt, pepper, until tender. Add a tablespoonful of vinegar. Let boil up; remove from the fire and stir in the yolks of 2 EGGS well beaten. Serve hot with toast.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)