Fowl, Hashed

Ingredients

• Cut up a roast fowl
• water to cover them
• a carrot or two
• some sliced onion
• a blade of pounded mace
• some savory herbs
• pepper
• salt
• a small quantity of flour
• butter
• the juice of half a lemon
• sippets of toasted bread

Method

1. 1

   Put the bones and trimmings into a stewpan with water to cover.

2. 2

   Add carrots, fried onion, mace, savory herbs, pepper, and salt.

3. 3

   Strain and thicken with flour and butter.

4. 4

   Put the fowl into a clean stewpan, pour the gravy over, and simmer for half an hour.

5. 5

   Before serving, add lemon juice and garnish with toasted bread.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 540. The excerpt below is the record exactly as published.

Fowl, Hashed. —Cut up a roasf^owl, or any part of one. Put the bones and trimmings into a stewpan, with water to cover them ; add a caiiot or two, some sliced onion, pre^dously fried in butter, a blade of pounded mace, some savouiy herbs, pepper, and saltT'^When the goodness is j extracted, strain and thicken with a small quan- I tity of flour and butter. Put the fowl into a j clean stewpan, pour the gravy over, and sim- j mcr for half an hour. A few minutes before ' serving add the juice of haK a lemon. Gamish j with sijipets of toasted brea

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