Name: Chicken Hash with Rice Toast
Cuisine: American
Ingredients: 1 cup of rice the night before; 1 square; 1 little warm butter and toast them on a broiler to a delicate brown; 1 warm platter and turn over the whole a chicken hash made from the remains of cold fowl; 1 little water to moisten it

Original Recipe

Boil a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box. Next morning cut it in half inch slices, rub over each slice a little warm butter and toast them on a broiler to a delicate brown. Arrange the toast on a warm platter and turn over the whole a chicken hash made from the remains of cold fowl, the meat picked from the bones, chopped fine, put into the frying pan with butter and a little water to moisten it, adding pepper and salt. Heat hot all through. Serve immediately.

1 cup of rice the night before
1 square
1 little warm butter and toast them on a broiler to a delicate brown
1 warm platter and turn over the whole a chicken hash made from the remains of cold fowl
1 little water to moisten it

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1

Boil a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box.
2

Next morning cut it in half inch slices, rub over each slice a little warm butter and toast them on a broiler to a delicate brown.
3

Arrange the toast on a warm platter and turn over the whole a chicken hash made from the remains of cold fowl, the meat picked from the bones, chopped fine, put into the frying pan with butter and a little water to moisten it, adding pepper and salt.
4

Heat hot all through.
5

Serve immediately.

Chicken Hash with Rice Toast

Original Recipe

Ingredients

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