Chicken Hash with Rice Toast

Ingredients

• a cup of rice
• a little warm butter
• adding pepper
• and salt
• the remains of cold fowl

Method

1. 1

   Boil rice the night before and set in the ice-box.

2. 2

   Cut into half-inch slices, rub with warm butter, and toast until brown.

3. 3

   Arrange on a platter and top with chicken hash made from chopped cold fowl, heated with butter and a little water.

4. 4

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 178. The excerpt below is the record exactly as published.

CHICKEN HASH WITH RICE TOAST. Boil a cup of rice the night before; put it into a square, narrow bread- pan, set it in the ice-box. Next morning cut it in half inch slices, rub over each slice a little warm butter and toast them on a broiler to a deli- cate brown. Arrange the toast on a warm platter and turn over the whole a chicken hash made from the remains of cold fowl, the meat picked from the bones, chopped fine, put into the frying pan with butter and a little water to moisten it, adding pepper and salt

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