Hash (food)

As a hash or Haché ( from French hachée or Hachi, " chop " of hacher borrowed ) hot dishes of fried or boiled, minced or chopped meat, or the like can be referred to. Hashes are similar to stews, but consist of very finely chopped ingredients.

The preparation is called hashing. Typical is the particularly fine crushing of the mass through the use of a cradle knife or a meat grinder.

In the Austrian usage are " Hascheehörnchen " croissant -shaped pasta, mixed with minced meat and make a typical dish of mass catering in canteens, military, etc. dar.

See also: Lung Hash

Swell

  • Technology of food production. Fachbuchverlag Leipzig, 1987
  • Meyers Great Conversation Lexicon. Volume 8 Leipzig, 1907, page 591
  • Meat dish
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