Fowl Hash

Ingredients

• a pint of stock
• an onion or shallot
• the rind of half a lemon
• two blades of mace
• two ounces of butter
• two dessert-spoonfuls of mushroom ketchup

Method

1. 1

   Boil down the bones and trimmings of a roast or boiled fowl with stock, onion, lemon rind, mace, pepper, and salt.

2. 2

   Strain the gravy over neatly arranged fowl in a clean stewpan.

3. 3

   Add butter rolled in flour and mushroom ketchup.

4. 4

   Serve with toasted bread.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 548. The excerpt below is the record exactly as published.

pint i of stock ; put in an onion or shaUot, the rind of ' half a lemon, two blades of mace, pepper, and : salt. Have ready in a clean stewpan the fowl, neatly arranged, and when the gravy has sim- mered haK an hour strain it over, and add two oimces of buttcT roUed in flour, and two dessert- spoonfuls of mushroom ketchu

Cook this with the app: pantry check, scaling, and the assistant.