Veal Hash on Toast

Ingredients

• a teacupful of boiling water
• an even teaspoonful of flour
• a tablespoonful of cold water
• one-half teaspoonful of black pepper
• as much salt
• two tablespoonfuls of butter
• half as much stale bread crumbs

Method

1. 1

   In a saucepan, stir flour into boiling water, then add cold water and seasonings.

2. 2

   Chop veal fine and mix with bread crumbs.

3. 3

   Pour gravy over and simmer for ten minutes.

4. 4

   Serve on buttered toast.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 178. The excerpt below is the record exactly as published.

VEAL HASH ON TOAST. Take a teacupful of boiling water in a saucepan, stir in an even tea- spoonful of flour, wet in a tablespoonful of cold water, and let it boil five minutes; add one-half teaspoonful of black pepper, as much salt and two tablespoonfuls of butter, and let it keep hot, but not boil. Chop the veal fine and mix with it half as much stale bread crumbs

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