homely hash, hilma kinney

How To Make homely hash, hilma kinney

• 1

  1 pound of scrapes beef, veal, perhaps, or pork or lamb will do Pour water over to barely cover, add salt and pepper to taste. When this boils down and gets quite brown, add 2 T of flour. Then let it cook (so runs the book) A quarter of an hour. Now toast some bread and spread it on. The Hash--a dainty brown Then eat away You'll surely say It's the best hash in town.
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