Fowl, to Hash

Ingredients

• half a pint of gravy
• a teaspoonful of lemon pickle
• a little mushroom ketchup
• a slice of lemon
• a chopped shalot or two
• thicken with flour
• butter
• a table-spoonful of thick cream

Method

1. 1

   Cut up the fowl, put in a stew-pan with gravy, lemon pickle, mushroom ketchup, lemon, and shallots.

2. 2

   Thicken with flour and butter, add cream before serving, and serve with sippets.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 224. The excerpt below is the record exactly as published.

FOWL, to Hash. — Cut up the fowl as for eating ; put it into a stew- pan with half a pint of gravy, a tea- spoonful of lemon pickle, a little mush- room ketchup, a slice of lemon, and a chopped shalot or two. Thicken with flour and butter ; before it is dished, add a table-spoonful of thick cream

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