Turkey Hash

Ingredients

• two cups of this into two cups of white sauce
• season to taste

Method

1. 1

   Remove the meat from the bones of a turkey, and cut it into neat bits; stir two cups of this into two cups of white sauce; season to taste.

2. 2

   Make the stuffing of the turkey into neat cakes, fry them, and arrange them on the dish around the hash.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 40. The excerpt below is the record exactly as published.

season to taste, and serve either on toast or with- out it. Rice Cakes. — One egg, one cup flour, one and a half cups cold boUed rice, saltspoonf ul salt, three cups milk. If this amount of milk thins the batter too much, add more flour. Roast Spanish Chestnuta.^CMt a bit off of each, and roast them in the oven. Peel, and eat with butter and salt. FAMILY LUNCHES FOR WINTER 1. Curried Oysters. Rice Croquettes. Cold Slaw. Crackers and Cheese. Cu7*ried Oysters. — Heat to boiling the liquor from one quart of oysters ; lay the oysters in it, and let them simmer just long enough to plump them. Take them out with a skimmer, put them where they will keep hot, and thicken the liquor by adding to it a tablespoonful of butter rubbed smooth with two of browned flour. Into this stir a tea- spoonful of curry-powder wet up in a little cold water. Salt and pepper to taste, squeeze in the juice of a lemon, return the oysters to the sauce, and serve. Rice Croquettes. — Two cups cold boiled rice, one well -beaten egg, one teaspoonful butter, one teaspoonful sugar, salt to taste. Work the butter, ^gg^ salt, and sugar into the 157 WHAT TO EAT — HOW TO SEEVE IT rice, make into croquettes with the floured hands, and fry in deep fat. Cold Slaw. — Shred half a fine white cab- bage, and pour over it a dressing made as follows: Four tablespoonfuls vinegar, half- cup milk, one tablespoonf ul butter, one table- spoonful sugar, one egg, pepper and salt. Beat the egg\ stir the melted butter, the milk, salt, pepper, and sugar into this. Put the vinegar boiling hot into it, a little at a time. Pour the sauce over the cabbage, and let it become ice-cold before serving. 2. Turkey Hash. Fried Potatoes. MUk Toast. . Macaroons. Cocoa. Turkey Hash, — Eemove the meat from the bones of a turkey, and cut it into neat bits ; stir two cups of this into two cups of white sauce

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