Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Cold Meat
  • An Onion
  • A Pint of Chopped Potatoes


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 (uncooked) potatoes, and two hard-boiled eggs, chopped fine. Mix all this with the minced meat, add salt, pepper and Cayenne to taste; put into a stew pan with a<