Turkey Hash

Ingredients

• left-over portions of turkey
• a teaspoonful of salt
• sufficient water to cover the bones
• a tablespoonful of butter
• a tablespoonful of flour
• two cups of the turkey broth
• two or more cups of the prepared turkey meat

Method

1. 1

   Remove skin and fat from turkey, chop meat fine.

2. 2

   Simmer bones and skin with celery and salt for three hours.

3. 3

   Strain, then cook butter and flour, add broth, then turkey meat, simmer for five minutes, season, and serve on toast.

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 Hash. — Remove the skin and fat from left- over portions of turkey, and chop the meat fine, or cut it in dice. Put the bones, skin, and refuse bits in a sauce-pan with some trimmings of celery, add a tea- spoonful of salt, and sufficient water to cover the bones, simmer for three hours, strain, and remove the grease. Cook together a tablespoonful each of butter and flour, add to it two cups of the turkey broth, cook until smooth, then add two or more cups of the prepared turkey meat, simmer five minutes, season, and serve on toast, or with baked or boiled potatoes. 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 lemon juice, half a teaspoonful of grated lemon peel, half as much grated nutmeg or ground mace, and a teaspoonful of sugar. Mix lightly together with a fork two cups of veal, one cup of veal kidneys, one cup of sweetbreads or calf's brains, pre- pared as for veal terrapin, and a cup of hard-boiled eggs minced fine. Add them to the broth, cover closely, simmer five or ten minutes until well heated, season, and serve. In a similar manner various kinds of delicate meats may be combined in a dish, and such ingredients as mushrooms, eggs, brains, sweetbreads, and kidneys may be omitted. The advantage of using such articles in this connection is, that without them there would frequently be an insufficient quantity of odds and ends to make a family dish, and with one or more of them added the richness and flavor of the dish are improved. Mutton Hash. — Prepare cold boiled or roast mutton in pieces suitable for serving. Put in a sauce-pan, cover with Jelly Sauce No. 3, simmer ten minutes, or until heated, season, and serve. Slices of cold duck or venison may be heated in the same manner. Cold sliced beef or veal may be served with cold Tomato Sauce No. i, or with cold tomato or cucumber catsup ; or may be re-warmed in slices, dice, or cubes, in any brown or tomato sauce. Breakfast Hash. — To one cup of coarsely hashed cold boiled or baked potato add one cup of finely hashed cold meat, either beef, veal, lamb, chicken, or a mixture 296 The Art of Cookery. of any or all of them, season to taste with salt and pepper, add two or three tablespoonfuls of broth, gravy, milk, or cream, and brown in a buttered pan on the range, or in the oven. Or heat thoroughly, without browning, if preferred. For an occasional change flavor the hash with minced onion or sweet herbs, or serve with fried or broiled breakfast bacon, baked apples, apple sauce, or some acid stewed fruit. Scrapple. — To three cups of simple beef stock, or of Mixed Stock No. i, add one cup of granulated corn- meal wet with one cup of cold water. Season sharply with salt and pepper, cook half an hour, and turn into a brick-shaped bread pan. When perfectly cold cut in slices and saute on a griddle with clarified butter or drippings, or crumb and fry in deep fat, like mush. Calf's Head. — Prepare and cook a calf's head as for mock turtle soup. Serve as in mock turtle soup, mak- ing the sauce thicker than the soup ; or serve the head and brains in Brown Sauce No. 2 or No. 3, in Jelly Sauce No. 3, or in Tomato Sauce No. 5. Hashed Potato. — Cook together one tablespoonful of butter

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