Baked Hash

Ingredients

• a cupful of any kind of cold meat
• a cupful of cold cooked rice
• a generous cupful of milk
• an egg
• two tablespoonfuls of butter
• one teaspoonful of salt
• one-eighth of a teaspoonful of pepper

Method

1. 1

   Heat milk in a frying-pan, add other ingredients except egg.

2. 2

   Stir, remove from heat, add beaten egg.

3. 3

   Bake in a moderate oven for twenty minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 144. The excerpt below is the record exactly as published.

two table-spoonfuls of butter and two of flour into a frying-pan, and stir until smooth and frothy ; then put in the liver, and cook gently for six minutes, brown- ing on both sides. Gradually add a cupful of hot water and a teaspoonful of lemon juice. Stir the liquid until it boils up; then, after satisfying yourself that it is seasoned to your taste, let it simmer for two minutes. Serve very hot. For a change, a table-spoonful of chopped pickles or capers may be added. This addition is best, however, when the dish is to be served at luncheon or supper, because breakfast dishes should be simple. * Broiled Ham. Cut slices of ham very thin. Put them in the double- broiler, and cook over clear coals for five minutes. The broiler must be turned constantly, as the fat dropping from the ham blazes up. Serve the meat very hot. * Crumbed Kidneys. After removing the skin from two pairs of sheep ?s kidneys, cut the meat into round slices about one-third of an inch thick, and let these stand for half an hour in a bowl of cold water ; then drain them, and season well with salt and slightly with pepper. Dip the slices into melted butter, and then into fine bread crumbs, and, placing them in an oyster broiler or any common broiler, cook them over clear coals for seven minutes. Place the meat on slices of toast, putting a bit of maitre d'hotel butter on each piece. Serve immediately. Make the maitre d'hote! butter by stirring together two table-spoonfuls of butter, a teaspoonful of lemon juice, half a teaspoonful of minced parsley, and one- fourth of a teaspoonful of pepper. VARIOUS MODES OF COOKING MEAT. 277 Kidneys a la Tartar. Wash the kidneys, and pull off the thin skin. Cut each kidney almost through without actually dividing it. Let them soak in salted water for half an hour. Now run a small skewer through each one, to keep it open. Wipe dryj then season with salt and pepper. Now dip in melted butter, and roll in fine bread crumbs. -r, , . . , Skewered Kidneys. Place in the double-broiler, and cook over clear coals for six minutes. Place them on a warm dish, the inside up, and after drawing out the skewers, put a little Tartar sauce in the centre of each kidney. Garnish with a few sprigs of parsley. * Kidneys Saute. For six sheep or lamb kidneys, use three table-spoon- fuls of butter, one of flour, one teaspoonful of salt, one- fourth of a teaspoonful of pepper, one table-spoonful of lemon juice, one teaspoonful of chopped parsley, half a cupful of mushrooms cut into cubes, and half a cupful of stock or water. Eemove the skin from the kidneys. Cut them in thin round slices, and let them soak in salted water for half an hour. Now drain and wipe them. Put the butter into a small frying-pan, and when it gets hot add the kidneys and mushrooms. Stir for one minute, and then add the flour. Stir one minute longer; then add the stock or water, and cook slowly for three minutes. Add the other ingredients, and boil up once. Serve on slices of toast. * Baked Hash. Use a cupful of any kind of cold meat, chopped rather coarse, a cupful of cold cooked rice, a generous cupful 278 MISS PARLOA'S KITCHEN COMPANION. of milk, an egg, two table-spoonfuls of butter, one tea- spoonful of salt, and one-eighth of a teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.