Cream Hash

Ingredients

• 1 tablespoonful of butter
• 1 tablespoonful of flour
• 1/4 pint of milk
• 1 pint of cold meat (veal or chicken)

Method

1. 1

   Make a cream sauce with butter, flour, and milk.

2. 2

   Stir until it boils, add salt and pepper, then stir in cold meat.

3. 3

   Serve on toasted bread topped with a poached egg.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 15. The excerpt below is the record exactly as published.

Cream Hash. Make a cream sauce with i tablespoonful each of butter and flour and }4 a pint of milk. Stir until it boils ; add salt and pepper, then stir in carefully i pint of cold meat (veal or chicken). Heap the hash on toasted bread and cap each with a poached egg ; serve at once. 54 ApriL 27. — Tongue and Tomato Sauce. Chop cold tongue very fine, put it in a saucepan, with i tablespoonful of butter. When very hot heap on toasted bread and pour thin tomato sauce over it. 28, — Onion Omelet. Make a plain omelet with 6 eggs, and before folding over, add i small Spanish onion, chopped fine and fried in a little butter ; serve at once. 29. — Tripe with Ojrsters. Simmer ^^ a lb. of well-washed tripe for % of an hour in slightly salted water ; take out the tripe ; add to the water in which the tripe was cooked, a little butter, flour, salt and pepper. Return the tripe and a dozen oysters, simmer until the oysters are cooked and serve, 30. — Duck and Currant Jelly. Cut cold roast duck into small pieces ; put them into a saucepan, with a tablespoonful of butter ; let it simmer until very hot ; add 2 tablespoonfuls of jelly and a ]4 teaspoonful of mixed mustard stirred into the jelly; mix all together ; serve with toast points. 65 MAY, 1.— Egg Timbale. Beat six eggs without separating ; add to them Y2 a cup of rich cream, a j4 teaspoon- ful salt, a saltspoonful of pepper; grease or- dinary custard cups ; pour in the mixture ; stand in a pan of boiling water, and cook in the oven slowly until timbales are set in the centre. Turn into a heated dish and pour around cream sauce. — From "Table Talk," Philadelphia. 2.— Beef Balls. One pt. of cold chopped beef, i scant pt. of bread crumbs, a leaspoonful of salt, ^ of a teaspoonful of pepper, a tablespoonful of but- ter, I egg, a tablespoonful of chopped onion, ' - . ipg^ celery; enough milk to hole. Add the seasoning to bs, then the onion and celery ; add the meat, then the egg May. beaten ; lastly stir in the milk ; make into bitlls, flour them and fry 5 minutes in very hot fat. 3. — Creamed Fish. Pick cold cooked fish to pieces and remove all the bones. Make a cream sauce with z tablespoonfuls each of butter and flour, 2 cups of milk and a dash of cayenne and "^ a teaspoonful of salt. Butter a pudding dish, put in a layer of fish, a layer of sauce, and continue until the dish is full. Spread crumbs and bits of butter on top, and bake 20 min- utes in a hot oven. 4. — Hash Piquante. Fry 2 sliced onions in 2 tablespoonfuls of butter until well browned. Add J^ a pt, of stock, I teaspoonful of Worcestershire sauce, I of tarragon vinegar and i of curry powder, a pinch of sugar, salt and pepper. Let this come to a boil and then sin hour. Thicken with 1 tables Put into this sauce a pound mutton. Serve with c 57 May^ 5. — Creamed Liver. Cut 2 lbs. of liver into small pieces ; cover with cold water for 10 minutes and drain. Heat 3 tablespoonfuls of butter and put in the liver ; season with salt and pepper, and cook slowly for 10 minutes, browning it on all sides; then take up the liver and put where it will keep warm. Put i slice of onion in the frying-pan and cook i minute; add 3 teaspoonfuls of flour and cook con- stantly, stirring until it begins to froth. Draw the pan back and add i pint of warmed milk to it, stirring carefully ; let it come to a boil. Put the liver in this and serve. 6. — Boudins. Heat I tablespoonful of butter in a sauce- pan, and add 2 tablespoonfuls of bread crumbs and }4 a cupful of stock. Take this from the fire and add i pt. of finely chopped chicken meat, i tablespoonful of chopped parsley, a i^ of a nutmeg grated, salt and pepper, and the yolks of 2 eggs slightly beaten. Mix thoroughly and pour into small cups. Half fill a baking-pan with boiling water, set the cups in and bake 20 minutes. 58 May. When done turn out on a hot platter and pour a cream sauce around. 7. — Blanquette of Veal and Ham. Mix together over the fire 1 tablespoonful each of butler and flour. Add ^ of a tea- spoonful of salt, J^ of a teaspoonful of pepper, a dash of celery salt and i^ cupfuls of mill:. Stir until thick, then add J^ of a cupful of finely chopped cooked lean bam, and \^ cupfuls of diced cold veal. Simmer gently until the meat is very hot, then add the yolks of 2 eggs beaten together with 3 tablespoon- fuls of cold milk. Stir for a moment longer, turn out on a heated dish, and garnish with toast points, slices of lemon and a few sprigs of parsley.— From " Table Talk," Philadel- phia. 8. — Beefsteak and Oysters. I^t I pt. of oysters come to a lx>il in their own liquor ; strain and chop fme ; add 3 tablespoon fu Is of bulter and flour enough to thicken slightly. Broil a small steak, and when done put on a hot platter and pour the oysters over. May. 9.— Fish Pie. Remove any bones or skin from cold fish, pick it up fine and season. Butter a baking dish and cover the bottom with hot mashed potato, then put in the fish and bits of but- ter, then a top layer of potato. Bake in a hot oven 10 minutes. 10. — Fried Sweetbreads. Parboil and when cold dip them in beaten egg and cracker crumbs, sprinkle salt over them and fry in hot fat. 'lake 1 tablespoon- ful of this fat, and stir into it i tablespoonful of ftour

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