A Good Everyday Hash from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Chop the left-over bouilli fine in dice shapes, and to every quart of the Meat allow one onion, a tablespoonful of butter, two-hard boiled eggs, two cold (left-over) potatoes, a half pint of water,...
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Cooking tools:
- Chef's knife
- Cutting board
- Stewing pan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- A Quart of Chopped Soup Meat
- An Onion
- 2 Potatoes
- 2 Hard-Boiled Eggs
- A Tablespoonful of Butter
- ½ Pint of Water
- Salt
- Pepper
- ½ Pod of Red Pepper, Without the Seeds
- A Dash of Cayenne
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