Teal Hash

Ingredients

• 1 pint of chopped veal
• 1 pint fine-chopped boiled potatoes
• 1 ounce butter
• 2 tablespoonfuls fine-chopped onions
• 1 tablespoonful flour
• 1 cupful broth
• 1 even teaspoonful salt
• Vt even teaspoonful pepper
• 6 poached eggs
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Chop remnants of cooked veal very fine, add to chopped veal and fine-chopped boiled potatoes.

2. 2

   Place a saucepan with butter and onions over the fire, cook 5 minutes; add flour, stir and cook 3 minutes; then add broth, salt, pepper, add the meat and potatoes, stir and cook 5 minutes.

3. 3

   Serve on a hot dish, lay poached eggs in a circle around it, sprinkle parsley over the hash, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 194. The excerpt below is the record exactly as published.

Teal Hash. — Chop remnants of cooked veal very fine, add to 1 pint of chopped veal 1 pint fine-chopped boiled potatoes. Place a saucepan with 1 ounce butter and 2 tablespoonfuls fine-chopped onions over the fire, cook 5 minutes ; add 1 tablespoonful floor, stir and cook 3 minutes ; then add 1 cupful broth, 1 even teaspoon- ful salt, Vt even teaspoonful pepper, add the meat and potatoes, stir and cook 5 minutes. Serve on a hot dish, lay 6 poached eggs in a circle around it ; sprinkle 1 tablespoonful fine-chopped parsley over the hash, and serve. VEAL. 289 Teal Hash with Oysters. — Cut the remnants of cold roasted Teal into small pieces, set a sancepan with 1 ounce butter oyer the fire, add 1 tablespoonful flour, stir and cook 3 minutes ; add Ys pi^^t of broth, Vs pint of oyster liquor, season with 1 even teaspoonful salt

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