Take two or three fine white potatoes, raw; peel and chop them up
_very, very fine_. Then chop up just as fine the breast of a
good-sized boiled fowl; they should be chopped as fine as unboiled
rice; mix the meat and the potatoes together, and dust a _very little_
flour over them and a pinch or two of salt. Now put an ounce or so of
the best butter into a frying pan, and when it is hot, put in the
mixture, and stir constantly with a wooden spatula until they are
fried to a nice golden color, then immediately serve on a hot plate.
Cold boiled ham grated fine, or boiled beef tongue chopped very fine,
may be used instead of chicken, omitting the salt. A dozen or two of
prime oysters, parboiled, drained, and chopped fine, mixed with the
potatoes prepared as above, and fried, makes a most delicious lunch or
supper dish. Try any of the above styles, and say no, if you can.
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