Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter in a hot- saucepan
- 1 pint half cream
- 1 tablespoon anchovy paste to f tablespoon bnttcr
- half milk
Directions
Rub H tablespoons flour v>ith 1 tablespoon butter in a hot- saucepan : add 1 pint half cream and half milk. Stir till it comes to the boil, then add left over pieces of turkey chopped fine. Sea- son with salt, pepper and a little nutmeg. Let simmer about 10 minutes, and serve on slices of hot buttered toast. Chicken can be used the same way, and a sprinkling of chopped parsley is a good addition. A green pepper, scalded, seeded and chopped is good with it. The hash may be turned into a baking dish, grated cheese and butter sprinkled oyer, and baked,
SAUCES FOR MEATS, FISH AND VEGETABLES.
A.XCHOVY BUTTER.
Add 1 tablespoon anchovy paste to f tablespoon bnttcr and tlie juice of \ lemon. Mix well and put in a cool place till wanted. Serve with broiled fisli.