Egged Veal Hash

Ingredients

• remnants of cold roast veal
• gravy or water
• three or four eggs
• a spoonful of butter
• a little parsley
• half a cup of fine stale bread-crumbs

Method

1. 1

   Chop the veal finely and moisten with gravy or water.

2. 2

   When hot, break in the eggs and stir until cooked.

3. 3

   Add butter and serve quickly.

4. 4

   Optionally, add parsley or bread-crumbs for texture.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 29. The excerpt below is the record exactly as published.

EGGED VEAL. HASH. Chop fine remnants of coal roast veal. Moisten with the gravy or water. When hot, break into it three or four eggs, according to the quantity of veaL When the eggs are cooked, stir into it a spoonful of butter, and serve quickly. If to your taste, shake in a little parsley. Should you lack quantity, half a cap of fine stale bread-crumbs

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