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Venison Hash on Toast

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Venison Hash on Toast

Ingredients

Directions

  1. Chop the cold roast venison into small pieces.

  2. Add a little venison gravy to the chopped meat, ensuring it is moist but not watery.

  3. Heat the mixture until hot, but do not stew it.

  4. Serve the hot venison hash on toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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