Fish Hash. — Melt a tablespoonful of butter in a
sauce-pan, add a cup of water or milk and two cups of
any kind of cold fresh fish✪ Fish Hash, freed from skin and bones,
and picked into small pieces. Season to taste, simmer
five minutes, and serve on slices of dipped toast.
Hard-boiled eggs may always be added to hashed fish,
also a flavoring of minced parsley, if liked ; and any
fish sauce left over from a previous meal may be used,
instead of milk or water, for moistening the hash.
Entries arid Side Dishes. 293
Turkey Hash. — Remove the skin and fat from left-
over portions of turkey, and chop the meat fine, or cut
it in dice. Put the bones, skin, and refuse bits in a
sauce-pan with some trimmings of celery, add a tea-
spoonful of salt, and sufficient water to cover the bones,
simmer for three hours, strain, and remove the grease.
Cook together a tablespoonful each of butter and flour,
add to it two cups of the turkey broth, cook until
smooth, then add two or more cups of the prepared
turkey meat, simmer five minutes, season, and serve on
toast, or with baked or boiled potatoes.
Turkey and Oyster Hash. — Cut cold roast or boiled
turkey into pieces as large as a medium-sized oyster.
Prepare a broth as for turkey hash. Put two or more
cups of the prepared meat into a sauce-pan, add enough
of the broth to cover it, set on the back of the range,
and let simmer until tender. Cook together in another
sauce-pan two tablespoonfuls each of butter and flour
until well mixed but not brown, add two cups of the
turkey broth, simmer five minutes, add a pint of oysters,
rinsed and drained, stir gently with a wooden spoon,
and as soon as the edges separate and curl add the turkey
meat, season to taste, and serve with or without toast.
This dish may be served at breakfast or lunch, or as
an entree at dinner — in the latter case on a triangular
slice of toast.
Chicken and oyster hash may be prepared and served
in the same manner. The proportions of fowl and
oysters in these hashes may be the same, or either may
predominate according to circumstances. Boiled fresh
codfish combined with oysters in a similar manner makes
294 '^^^ -^^^ ^f Cookery.
a very delicious dish. In such combination the fish
should be heated in a few spoonfuls of butter, and the
oysters cooked in a white sauce or drawn butter before
they are mixed together.
Veal Hash. — Cold roast or stewed veal, when freed
from skin and bones and minced fine, makes excellent
hash. Prepare the broth the same as for turkey hash.
Cook together in a sauce-pan one tablespoonful each of
butter and flour, add one cup of veal broth, cook until
smooth, add two cups of minced veal, simmer five
minutes, season to taste, and serve on toast. Finely
chopped mushrooms may be added to turkey, chicken,
or veal hash if desired, or two or more of these meats
may be mixed together in one hash. ✪ Turkey Hash
Page 134 · 5 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fish Hash. — Melt a tablespoonful of butter in a sauce-pan, add a cup of water or milk and two cups of any kind of cold fresh fish, freed from skin and bones, and picked into small pieces. Season to taste, simmer five minutes, and serve on slices of dipped toast.
Hard-boiled eggs may always be added to hashed fish, also a flavoring of minced parsley, if liked ; and any fish sauce left over from a previous meal may be used, instead of milk or water, for moistening the hash.
Entries arid Side Dishes. 293
Turkey Hash. — Remove the skin and fat from leftover portions of turkey, and chop the meat fine, or cut it in dice. Put the bones, skin, and refuse bits in a sauce-pan with some trimmings of celery, add a teaspoonful of salt, and sufficient water to cover the bones, simmer for three hours, strain, and remove the grease. Cook together a tablespoonful each of butter and flour, add to it two cups of the turkey broth, cook until smooth, then add two or more cups of the prepared turkey meat, simmer five minutes, season, and serve on toast, or with baked or boiled potatoes.
Turkey and Oyster Hash. — Cut cold roast or boiled turkey into pieces as large as a medium-sized oyster. Prepare a broth as for turkey hash. Put two or more cups of the prepared meat into a sauce-pan, add enough of the broth to cover it, set on the back of the range, and let simmer until tender. Cook together in another sauce-pan two tablespoonfuls each of butter and flour until well mixed but not brown, add two cups of the turkey broth, simmer five minutes, add a pint of oysters, rinsed and drained, stir gently with a wooden spoon, and as soon as the edges separate and curl add the turkey meat, season to taste, and serve with or without toast.
This dish may be served at breakfast or lunch, or as an entree at dinner — in the latter case on a triangular slice of toast.
Chicken and oyster hash may be prepared and served in the same manner. The proportions of fowl and oysters in these hashes may be the same, or either may predominate according to circumstances. Boiled fresh codfish combined with oysters in a similar manner makes
294 '^^^ -^^^ ^f Cookery.
a very delicious dish. In such combination the fish should be heated in a few spoonfuls of butter, and the oysters cooked in a white sauce or drawn butter before they are mixed together.
Veal Hash. — Cold roast or stewed veal, when freed from skin and bones and minced fine, makes excellent hash. Prepare the broth the same as for turkey hash. Cook together in a sauce-pan one tablespoonful each of butter and flour, add one cup of veal broth, cook until smooth, add two cups of minced veal, simmer five minutes, season to taste, and serve on toast. Finely chopped mushrooms may be added to turkey, chicken, or veal hash if desired, or two or more of these meats may be mixed together in one hash.
Records on this page
Fish HashFish HashTurkey HashTurkey and Oyster HashVeal Hash