Hashed Chicken
From Entrees made easy, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 16. The excerpt below is the record exactly as published.
Hashed Chicken (Hot). Cut off all the flesh from either a boiled or roasted chicken, removing all skin, and put all 59 ENTREES MADE EASY the pieces into a saucepan at the side of the fire to warm, then pour a little good brown sauce over all, and allow it to simmer. Meanwhile, fry some croutons of bread
Cook this with the app: pantry check, scaling, and the assistant.