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Chicken Hash
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.
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.
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