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1800s Cooking Tips and Recipes
Chicken Hash This is the proper way to serve for breakfast whatever roast or boiled chicken may be left over from dinner. Mince the cold chicken, but not very fine, and to a cupful of meat add two tablespoonfuls good butter, a half cup of milk, enough minced onion to give a slight flavor, and salt, mace and pepper to taste. Stew it, taking care to stir it, and serve daintily with a garnish of parsley. Every particle of bone must be extracted.
The Willimantic Chronicle, Willimantic, Connecticut, January 5, 1881
Chicken Hash This is the proper way to serve for breakfast whatever roast or boiled chicken may be left over from dinner. Mince the cold chicken, but not very fine, and to a cupful of meat add two tablespoonfuls good butter, a half cup of milk, enough minced onion to give a slight flavor, and salt, mace and pepper to taste. Stew it, taking care to stir it, and serve daintily with a garnish of parsley. Every particle of bone must be extracted.
The Willimantic Chronicle, Willimantic, Connecticut, January 5, 1881
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