Turkey Hash

2 Tb. butter 1/2 c. coarse rye-bread crumbs 1 small onion, sliced 2 c. finely chopped cold turkey 1/2 c. finely chopped raw potato 1/2 tsp. salt 1/8 tsp. pepper 1 pt. milk

Melt the butter in a saucepan. When brown, add to it the rye-bread crumbs and mix well. Then add the sliced onion, chopped turkey, potato, salt, and pepper. Cook for a short time on top of the stove, stirring frequently to prevent burning. Pour the milk over the whole, and place the pan in the oven or on the back of the stove. Cook slowly until the milk is reduced and the hash is sufficiently dry to serve. Serve on buttered toast.

Line a casserole or a baking dish with a thick layer of fresh steamed or boiled rice. Fill the center with chopped cold poultry, which may be chicken, turkey, duck, or goose.
Add peas, chopped carrots, potato, and a few slices of onion in any desirable proportion. Over this pour sufficient left-over gravy or white sauce to cover well. First, steam thoroughly; then uncover the utensil and bake slowly until the vegetables are cooked and the entire mixture is well heated. Serve from the casserole or baking dish.