AFTER THANKSGIVING DINNER
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 remnants of the turkey over after 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.
The common error in heating over meats of all kinds, is putting into a
cold skillet, and cooking a long time. This second cooking is more properly
only heating, and should be quickly done. All such dishes should be served hot
with some sort of tart jelly. Always save a can of currant juice (after filling
jelly cups and glasses), from which to make jelly in the winter, and it will
taste as fresh and delicious as when made in its season.
Buckeye Cookery, And Practical Housekeeping: Compiled From Original
Recipes. Minneapolis, Minn.: Buckeye Pub. Co., 1877.
©2013 Patricia Bixler Reber HOME
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