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FISH HASH. (Boston Cooking-School Cook Book, 1896)
Take equal parts of cold flaked fish and cold boiled potatoes finely chopped. Season with salt and pepper.
Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and potatoes. Put in fish and potatoes, stir until heated, then cook until well browned underneath; fold and turn like an omelet.
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