This Marshall Field's recipe was designed for internal use only and was provided by Macy's. It is, essentially, a shorthand version of how to assemble the store's famous corned beef hash. The recipe refers to two other recipes, each of which are given a reference code, for the corned beef hash itself and poached eggs.
5 ounces Field's corned beef hash (#1.9)
1 poached egg
2 tablespoons butter
2 tablespoons shortening
1. Form a patty of 5 ounces corned beef hash.
2. Saute in butter and shortening slowly until brown on both sides.
3. Dent hash with spoon to form a nest for the egg.
Marshall Field's corned beef hash
Makes: 48 servings
Here's that recipe #1.9 referred to in the assembly instructions. The recipe is courtesy of the Chicago History Museum. The ingredients are listed in the order noted on the original kitchen card. For serving, one is instructed to garnish the casserole with a sprig of parsley. Serve with 2 tablespoons "special dressing" on the side in a "nut cup." You'll not the individual quantity called for is slightly larger here than in the assembly recipe -- maybe because there's no egg?
12 1/2 pounds cooked, trimmed brisket corned beef
8 pounds cooked potatoes
2 ounces grated onions
About 2 quarts milk (see note)
5 ounces butter
Salt to taste
1/2 teaspoon pepper
1. Grind corned beef with 3/8-inch blade of meat grinder.
2. Chop potatoes which have been cooked previous day.
3. Combine corned beef, potatoes, onion and pepper and milk together thoroughly but lightly in small quantities. Taste and add salt if necessary, using approximately 1 tablespoon per 48 orders.
4. Fill casseroles with 8 ounces of the mixture. Brush top with butter and bake in a 350-degree oven 10 to 15 minutes or until hot through and golden brown.
Note: If meat is held in broth, less milk may be necessary.
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