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Sunday, 20 July 2014

Corned Beef

Corned beef (preserving beef with "corns" or large grains of salt)  was developed in Europe in the 11th century. In the Irish text Aislinge meic Con Glinne there is a reference to “perpetual joints of corned beef”.

The word “hash” for a fried left-overs dish came into English in around 1677 from the old French word 'hacher', meaning to chop. Corned beef hash has its origins in being a particularly delicious combination of odds and ends.

Source Food For Thought by Ed Pearce

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