Wednesday, November 11, 2009

Southern-Style Chicken and Turkey Hash

Cut the meat small, freeing of skin and gristle. If there is rich gravy left, put it into a skillet, and cook tender in it, half a dozen sliced tomatoes, three shredded green peppers, a small sliced onion, and a cupful of raw potato cubes. Lacking gravy, cook in butter or bacon fat, and season to taste—gravy requires less seasoning than plain fat. Add the meat, pour in a cup of boiling water, stir all well together, and cook for five minutes. Serve in a hot dish lined with thin toast. Fine for breakfast, or a very late supper.

From "Dishes and Beverages of the Old South", 1913

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