Put a tablespoonful of the prepared chicken hash in the
centre of the pancake, and double over so as to obtain
a rissole half -moon shape; bread it in egg and bread
crumbs, and fry in deep fat. Serve with tomato sauce✪ Rissoles of Chicken.
MINCED AND DEVILLED TURKEY ^
Cut from the breast of a cooked turkey six slices about a
quarter of an inch thick. Trim them oval-shape, about
two inches long. Mix a tablespoonful of English mustard
with a little Worcestershire sauce so as to obtain a paste.
Spread it over the slices of turkey, sprinkle with bread
crumbs and a little melted butter; put the pieces on a
pie-plate and brown them slightly in the oven. With
the remaining trimmings and dark meat prepare a hash.
Cook six slices of bacon, and have ready six pieces of
toast✪ Minced and Devilled Turkey cut heart-shape. When ready to serve put the hash
on the platter, the devilled slices of turkey on top of the
hash, and surround the whole with the bacon and toast.
This is a very tasty dish and may be served as an entree
for a dinner or luncheon.
LAMB HASH WITH GREEN PEPPERS ^
To one pint of cooked lamb add one pint of cooked
potatoes, both ingredients chopped very fine. Fry one
finely chopped green pepper in butter for a few minutes,
then add the lamb and potatoes, and moisten the whole
with a cup of soup stock and let it simmer slowly for
about ten minutes. If the potatoes are mealy they will
thicken the hash sufficiently. Season with salt and nut-
meg, add a small piece of butter✪ Lamb Hash with Green Peppers, and serve in a deep
dish. Surround with small pieces of toast cut triangular
shape.
LAMB CROQUETTES^
Chop fine one onion, fry it in butter to a golden colour
and then add one pint of finely cut lamb and a pint of
cooked potatoes cut in the same way. Add a cup of good
bouillon, and let it simmer for ten minutes, stirring
occasionally so as to obtain a thick hash. Add a tea-
95
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
spoonful of chopped parsley, p✪ Lamb Croquettesut it on a flat tin pan,
and cool it off on the ice. When cold and solid form
croquettes of it, egg-shape. Roll them in flour, dip in
eggs and bread crumbs, and fry in deep fat. Drain off
all the fat with a napkin and serve with a little demi-
glace to which a tablespoonful of chopped mint leaves
has been added.
BEEF HASH, ENGLISH STYLE 33
Cut in small dice one pound of roast beef, free from
gristle, but mixed with a small quantity of the fat part.
Fry one finely chopped onion in butter to a slight brown
colour, then add a heaping tablespoonful of flour and
fry together for two minutes. Then add a cup of light
gravy or rich soup stock, and stir well to obtain a sauce ;
add the beef and a tablespoonful of ketchup and a dash of
Worcestershire sauce. Put this hash in a deep metal
or fire-proof china dish, cover it with mashed potatoes,
to which the yolks of two eggs have been added, sprinkle
with bread crumbs and melted butter✪ Beef Hash, English Style, and bake for
ten minutes in the oven so that the potatoes will be well
browned.
BROILED AND DEVILLED BONES ^ ✪ Broiled and Devilled Bones
Page 50 · 7 recipe records on this page
Presented as published in 1910. 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
Put a tablespoonful of the prepared chicken hash in the centre of the pancake, and double over so as to obtain a rissole half-moon shape; bread it in egg and bread crumbs, and fry in deep fat. Serve with tomato sauce.
MINCED AND DEVILLED TURKEY ^
Cut from the breast of a cooked turkey six slices about a quarter of an inch thick. Trim them oval-shape, about two inches long. Mix a tablespoonful of English mustard with a little Worcestershire sauce so as to obtain a paste. Spread it over the slices of turkey, sprinkle with bread crumbs and a little melted butter; put the pieces on a pie-plate and brown them slightly in the oven. With the remaining trimmings and dark meat prepare a hash. Cook six slices of bacon, and have ready six pieces of toast cut heart-shape. When ready to serve put the hash on the platter, the devilled slices of turkey on top of the hash, and surround the whole with the bacon and toast. This is a very tasty dish and may be served as an entree for a dinner or luncheon.
LAMB HASH WITH GREEN PEPPERS ^
To one pint of cooked lamb add one pint of cooked potatoes, both ingredients chopped very fine. Fry one finely chopped green pepper in butter for a few minutes, then add the lamb and potatoes, and moisten the whole with a cup of soup stock and let it simmer slowly for about ten minutes. If the potatoes are mealy they will thicken the hash sufficiently. Season with salt and nutmeg, add a small piece of butter, and serve in a deep dish. Surround with small pieces of toast cut triangular shape.
LAMB CROQUETTES^
Chop fine one onion, fry it in butter to a golden colour and then add one pint of finely cut lamb and a pint of cooked potatoes cut in the same way. Add a cup of good bouillon, and let it simmer for ten minutes, stirring occasionally so as to obtain a thick hash. Add a tea-
When Served.
Guests.
Remarks.
spoonful of chopped parsley, put it on a flat tin pan, and cool it off on the ice. When cold and solid form croquettes of it, egg-shape. Roll them in flour, dip in eggs and bread crumbs, and fry in deep fat. Drain off all the fat with a napkin and serve with a little demiglace to which a tablespoonful of chopped mint leaves has been added.
BEEF HASH, ENGLISH STYLE 33
Cut in small dice one pound of roast beef, free from gristle, but mixed with a small quantity of the fat part. Fry one finely chopped onion in butter to a slight brown colour, then add a heaping tablespoonful of flour and fry together for two minutes. Then add a cup of light gravy or rich soup stock, and stir well to obtain a sauce ; add the beef and a tablespoonful of ketchup and a dash of Worcestershire sauce. Put this hash in a deep metal or fire-proof china dish, cover it with mashed potatoes, to which the yolks of two eggs have been added, sprinkle with bread crumbs and melted butter, and bake for ten minutes in the oven so that the potatoes will be well browned.
BROILED AND DEVILLED BONES ^
Records on this page
Rissoles of ChickenMinced and Devilled TurkeyLamb Hash with Green PeppersLamb CroquettesBeef Hash, English StyleBeef Hash with Mashed PotatoesBroiled and Devilled Bones