Notwithstanding this distinguished dish is so much abused, I particularly like it; not swiraming hash, nor onion hash, nor Southern or Western hash, nor yet hash half cooked, but New York hash. I know a New York family who set a most expensive and elaborate table, which table is especially noted for its good hash. Large joints are purchased with special reference to this dish. Cold corned beef is generally considered best. The hash to which I have referred, however, is generally made of cold roast beef.
Chop the cold cooked meat rather fine; use half as much meat as of boiled potatoes (chopped when cold). Put a little boiling water and butter into an iron saucepan; when it boils again, put in the meat and potatoes well salted and peppered. Let it cook well, stirring it occasionally - not enough to make a purée or mush of it. It is not done before there is a coating at the bottom of the saucepan, from which the hash will free itself without sticking. The hash must not be at all watery, nor yet too dry, but so that it will stand quite firm on well-trimmed and buttered slices of toast, and to be thus served on a platter. Voilà !
Chicken or turkey hash should be made in the same way.