"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Emory Clark's Hash Recipe

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This recipe for Emory Clark's Hash, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emory Clark (Nina's Brother)
Added: Tuesday, December 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 lb. lean beef
3 lb. lean port
2 lb. onion
2 lb. potatoes
16 oz. tomato puree
1 oz. vinegar
2 Tbsp. brown sugar
BBQ sauce to taste
6 oz. catsup
1 oz. vinegar
3 oz. prepared mustard
3 oz. Worcestershire sauce
Salt and pepper to taste

Directions:
Directions:
Cook meats together until done, barely keeping meat covered with water. Remove meat and cool. Refrigerate, if possible. Strain broth through colander to remove bones and fat. Refrigerate broth. When cold, remove 2/3 of grease and discard. Grind potatoes and onion; cook in broth until done. Grind meat in a coarse meat chopper. Add all ingredients to broth. Cook over low heat for 2 hours, stirring often.

 

 

 

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