TURKEY HASH and CROQUETTES

TURKEY HASH and CROQUETTES

“A most excellent hash may be made thus: Pick meat off turkey bones, shred it in small bits, add dressing and pieces of light biscuit cut up fine, mix together and put into dripping-pan, pour over any gravy that was left, add water to thoroughly moisten but not enough to make it sloppy, place in a hot oven for twenty minutes, and when eaten, all will agree that the turkey is better this time than it was at first; or warm the turkey over in the style of escaloped oysters (first a layer of bread crumbs, then minced turkey, and so on); or add an egg or two and make nice breakfast croquettes . . . All such dishes should be served hot with some sort of tart jelly.”

,

No comments yet.

Leave a Reply