Turkey and Oyster Hash

Ingredients

• two or more cups of the prepared meat
• enough of the broth to cover it
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• two cups of the turkey broth
• a pint of oysters

Method

1. 1

   Cut turkey into pieces, prepare broth.

2. 2

   Simmer turkey meat in broth until tender.

3. 3

   Cook butter and flour, add broth, simmer, then add oysters, stir gently, add turkey meat, season, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 134. The excerpt below is the record exactly as published.

Turkey and Oyster Hash. — Cut cold roast or boiled turkey into pieces as large as a medium-sized oyster. Prepare a broth as for turkey hash. Put two or more cups of the prepared meat into a sauce-pan, add enough of the broth to cover it, set on the back of the range, and let simmer until tender. Cook together in another sauce-pan two tablespoonfuls each of butter and flour until well mixed but not brown, add two cups of the turkey broth, simmer five minutes, add a pint of oysters, rinsed and drained, stir gently with a wooden spoon, and as soon as the edges separate and curl add the turkey meat, season to taste, and serve with or without toast. This dish may be served at breakfast or lunch, or as an entree at dinner — in the latter case on a triangular slice of toast. Chicken and oyster hash may be prepared and served in the same manner. The proportions of fowl and oysters in these hashes may be the same, or either may predominate according to circumstances. Boiled fresh codfish combined with oysters in a similar manner makes 294 '^^^ -^^^ ^f Cookery. a very delicious dish. In such combination the fish should be heated in a few spoonfuls of butter, and the oysters cooked in a white sauce or drawn butter before they are mixed together. Veal Hash. — Cold roast or stewed veal, when freed from skin and bones and minced fine, makes excellent hash. Prepare the broth the same as for turkey hash. Cook together in a sauce-pan one tablespoonful each of butter and flour, add one cup of veal broth, cook until smooth, add two cups of minced veal, simmer five minutes, season to taste, and serve on toast. Finely chopped mushrooms may be added to turkey, chicken, or veal hash if desired, or two or more of these meats may be mixed together in one hash. Veal Terrapin. — Cut cold roast or stewed veal, freed from bones and tough portions, into irregular sized pieces — some as large, others twice as large, as dice. The fat and skin can both be used, unless the skin is hard. Cook together in a sauce-pan, until a light brown, two tablespoonfuls each of butter and flour, add two cups of veal broth, and the water from a can of mush- rooms, and season with mixed pepper and half a level teaspoonful of grated lemon peel mixed with half its bulk of ground mace or grated nutmeg. Add two or more cups of the prepared veal, the can of mushrooms sliced, three hard-boiled eggs chopped fine, and a cup of cooked sweetbreads, prepared as for creaming, or a cup of calf's brains cooked in salted water and cut in dice. Simmer gently five minutes, or until the mixture is well heated, add a tablespoonful of lemon juice mixed with a teaspoonful of sugar, and serve. Entrees and Side Dishes. 295 Mock Terrapin. — Cook in a sauce-pan, until brown, four tablespoonfuls of butter, add one cup of veal broth, two tablespoonfuls of lemo

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