Practical vegetarian cookery

by Unknown

VEGETABLE HASH.

Of cooked and chopped vegetables, use one carrot, one blood beet, two turnips, two quarts of finely sliced potatoes, one onion, and a stalk of celery; one sprig of parsley; put them in a stew pan, cover tight, and set in the oven. When thoroughly heated pour over a gravy of drawn butter and cream. Stir together and serve.