Recipe Manuscript

Hachis

Name: Hachis
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 3
Cuisine: European
Ingredients: 60 g butter (use more if the meat is lean); 1 medium onion, finely grated; 2 anchovy fillets (or 10 g, rinsed, deboned, finely chopped); Pinch of salt; Black pepper or pinch of curry powder, to taste; Juice of ½ lemon; 1 small rusk (about 10 g, or substitute with dried bread or Melba toast, crushed); 1 tsp (4 g) all-purpose flour; Dash of soy sauce; 120 ml strong beef or chicken broth (bouillon); Cooking juices (optional, for extra flavor); 225 g cooked or roasted meat, very finely chopped; 120 ml dry white wine (optional); Sautéed (pan-fried) potatoes or toasted French bread slices, for serving

"Hash"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Hachis

"2 Unzer Smør, dersom Kjødet er magert, da lidt mere, brunes, deri koges først et revet Løg, derefter 2 Anchiovis, som er skrabede fra Benene og hakkede, lidt Salt, Peber eller Karri, Saften af en halv Citron, en stødt Tvebak og en Theskefuld Mel. Naar det koger, kommes lidt Soya, 1 Gill Bouillon, kraftig Sky og et halvt Pund fint hakket, kogt eller stegt Kjød deri; tilsidst omtrent 1 Gill hvid Vin, som dog kan undværes. Det Hele er kogt i et godt Kvarter. Naar det anrettes, lægges enten brunede Poteter derpaa, eller man lægger Skiver af bagt Franskbrød paa Fadet og hælder Hachis derpaa."

English Translation

"2 ounces of butter (if the meat is lean, then a bit more) are browned; into this is first cooked a grated onion, then 2 anchovies, scraped from the bones and chopped, a little salt, pepper or curry, juice of half a lemon, one crushed rusk, and a teaspoonful of flour. When it boils, add a little soy sauce, 1 gill of bouillon, strong gravy, and half a pound of finely chopped, boiled or roasted meat; finally, about 1 gill of white wine, which can, however, be omitted. The whole thing is cooked for a good quarter of an hour. When serving, either browned potatoes are placed on top, or slices of baked white bread are placed on the dish and the hash is poured over."

Note on the Original Text

The recipe is written in a concise, almost shorthand style typical of cookery books from the 1800s, assuming the reader's basic kitchen literacy. Quantities are sometimes vague—'a little more butter,' 'some strong stock'—reflecting a hands-on, improvisational approach anticipating that cooks would adjust by feel. Historical Danish spelling includes words like 'Smør' for butter and 'Kjød' for meat, which today would be 'smør' and 'kød.' The habit of suggesting substitutions (potatoes or bread) shows flexibility tailored to the pantry of the day. Instructions are sequential, easily followed by practiced home cooks of the era.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Hachis' hails from an 1884 Danish-language cookbook published in Chicago by the Norwegian-Danish community. The dish reflects a Euro-American adaptation of classic Old World hash—a practical and thrifty way to transform leftover meat into a richly flavored, comforting meal, perfect for immigrant tables. The heavy use of anchovy, rusk, and bouillon shows Scandinavian influences, while ingredients such as curry or soy sauce signal early culinary fashion for imported flavors. The use of bread or potatoes for serving emphasizes both frugality and sustenance—no scrap goes to waste!

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Late 19th-century cooks would have used a heavy iron saucepan or pot, a sharp knife for chopping meat and vegetables, and a hand grater for the onion. A wooden spoon or flat spatula would keep everything moving over a wood or coal stove. Bread would have been sliced with a serrated knife, then baked further or pan-fried for crispy serving. Potatoes would be cooked and browned in a skillet or on a baking sheet over the open flame. All mixing was done by hand, and precise measurements were approximate, gauged by eye and experience.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 tbsp (2 oz) butter (use more if the meat is lean)
1 medium onion, finely grated
2 anchovy fillets (or ⅓ oz, rinsed, deboned, finely chopped)
Pinch of salt
Black pepper or pinch of curry powder, to taste
Juice of ½ lemon
1 small rusk (about ⅓ oz, or substitute with dried bread or Melba toast, crushed)
1 tsp (0.14 oz) all-purpose flour
Dash of soy sauce
½ cup strong beef or chicken broth (bouillon)
Cooking juices (optional, for extra flavor)
8 oz cooked or roasted meat, very finely chopped
½ cup dry white wine (optional)
Sautéed (pan-fried) potatoes or toasted French bread slices, for serving

Instructions

Begin by melting 4 tablespoons (2 ounces) of butter in a saucepan over medium heat (add more if your meat is very lean).
Sauté a finely grated onion in the butter until soft.
Add 2 anchovy fillets (well rinsed, deboned, and finely chopped).
Season the mixture with a pinch of salt, freshly ground black pepper or a touch of curry powder, and the juice of half a lemon.
Stir in a crushed rusk (use a dried bread roll or Melba toast as a substitute) and 1 teaspoon (about 0.14 ounces) of flour to help thicken the sauce.
Once everything is sizzling together, add a dash of soy sauce for extra umami, ½ cup of strong beef or chicken broth, any roasting juices you have, and 8 ounces of very finely chopped cooked or roasted meat.
Let the mixture gently simmer for about 15 minutes, allowing the flavors to meld.
If you have some on hand, stir in ½ cup of dry white wine just before serving (but it’s optional).
To serve, either spoon the rich hash over golden sautéed potatoes or ladle it onto slices of oven-toasted French bread placed on a platter.

Estimated Calories

320 per serving

Cooking Estimates

It usually takes about 10 minutes to prepare the ingredients, and 20 minutes to cook the dish. Each serving contains about 320 calories. This recipe serves 3 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.