Hash from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take the remains of cold Roast, Stew, Bouilli, Steaks or Fowl, and mince very fine. To every quart of meat allow one onion, a quarter of a clove of garlic, chopped fine, and one pint of chopped (un...
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Ingredients
- A Quart of Cold Meat
- An Onion
- A Pint of Chopped Potatoes (Uncooked)
- 2 Hard-Boiled Eggs
- ¼ of a Clove of Garlic
- A Tablespoonful of Butter, or Lard
- Salt, Pepper and Cayenne to Taste
- ½ Pint of Hot Water
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