Cold Even Chicken Hash

Cold Even Chicken Hash

Ingredients:
1 cup of cold chicken, cut in small, even pieces.
1/2 cup chicken stock, or hot water.
1 teaspoonful chopped parsley.
1/2 teaspoonful salt.

Directions:
20
A pinch of pepper.
Butter the size of a hickory−nut.
Put the chicken stock,−−which is the water the chicken was cooked in, or chicken broth,−−or, if there is none,
the hot water, into the frying−pan, and mix in the chicken and seasoning, and cook and stir till it is rather dry.
Serve as it is, or on squares of buttered toast. You can make any cold meat into hash this way, having it
different every time. Sometimes you can put in the chopped green pepper, as before, or a slice of chopped
onion, or a cup of hot, seasoned peas; or, leave out half the soup or water, and put in a cup of stewed tomato.
Broiled Sardines
These little fish are really not broiled at all, but that is the name of the nice and easy dish. Take a box of large
sardines and drain off all the oil, and lay them on heavy brown paper while you make four slices of toast.
Trim off the edges and cut them into strips, laying them in a row on a hot platter. Put the sardines into the
oven and make them very hot, and lay one on each strip of toast and sprinkle them with lemon juice, and put
sliced lemon and sprigs of parsley all around.
Cheese Fondu
This was a recipe the Pretty Aunt put in Margaret's book out of the one she had made at cooking school.