Veal Hash for Breakfast. Very Nice

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Take a pint cup of cold veal cut small, dredge it with a spoonful of flour, and add a piece of butter the size of a hen's egg. Put all in a stew-pan with half a pint of water; cover up and put it on the stove; let it simmer for an hour at least, stir it occasionally and add to it some parsley and sweet herbs. Just before serving add a teacup of milk, and serve on toasted bread.