Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 86

Half corn beef and half mixed vegetables. Chop all together until fine. Season with a very little salt and pepper; moisten with a little stock or gravy. Put one tablespoonful of drippings in the frying pan. When hot add the hash. When brown, cover the top with a plate; quickly turn the hash into it by turning the frying pan upside down. Put another tablespoonful of drippings in the pan and brown the hash on the other side. Remove to a hot platter, garnish with pickles cut lengthwise in half, or parsley.