1 cup corned beef brisket --
1 chopped, cooked
1/2 cup chopped cooked vegetables,
1 such as -
1 carrots, parsnips, cabbage,
1 onions
1 cup cooked beets -- chopped
2 cup boiled potatoes -- chopped
1 bacon fat or vegetable
1 shortening
1/2 cup beef broth
1 tbsp parsley -- chopped
4 poached eggs -- optional
Directions
Toss the chopped meat and vegetables in a mixing bowl. Heat a skillet
containing fat or shortening about 1/4 inch deep. Spread the hash
smoothly to cover the bottom of the pan, tamping it down a bit and
adding a little broth. Cook without stirring over very low heat,
until the hash begins to brown at the edges, at least 30 minutes.
Fold it as you wouldan omelet and slide it onto a hot platter.
Sprinkle with parsley. Poached eggs can be placed on top when served.
Recipe By : L.L. Bean Book of New England Cookery
Servings: 4 servings
Bryn Teg Red Flannel Hash Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Written cooking instructions as an idea can be traced way back into ancient history, in truth as far into history as early Egypt, and possibly even further than that. In practice though, these, old records were just very simple pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Romans made use of many different aromatic flavours, including many that are still in use today like bay, mint and dill. In the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, such as basil and rosemary. The introduction of these new culinary ideas created an outbreak in recipe books, the majority of which still exist in private libraries. Over the following few centuries, the rich families of Europe tried to offer the most extravagent meals, and as a consequence, cooks and their collection of recipes were much in demand. However, it was during the 1800s that cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes to help cooks of their time. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Bryn Teg Red Flannel Hash recipe.
