Hashed Fowl

Ingredients

• a cold fowl or fowls
• a uint of water
• a little pepper
• a little salt
• a small quantity of onion
• a small quantity of carrot
• savoury herbs
• half a teaspoonful of flour
• a small bit of butter
• a little mushroom catsup
• some cayenne
• the juice of half a lemon

Method

1. 1

   Take joints from cold fowl, boil with water, pepper, and salt for 1.5 to 2 hours.

2. 2

   Strain, skim fat, thicken with flour and butter, add mushroom catsup, cayenne, and lemon juice.

3. 3

   Heat fowl in gravy and serve with fried sippets.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 257. The excerpt below is the record exactly as published.

a little salt ; fry it in a bit of butter, taking care that it is of a nice light brown. In the mean time cut two or three onions into thin slices, draw them out into rings, and cut the rings into little bits about half an inch long ; fry them for a long time gently in a little clarified butter, until they have gradually dried up and are of a delicate yellow-brown. Be careful that they are not burnt, as the burnt taste of a single bit would spoil the flavour of the whole. When they are as dry as chips, without the least grease or moisture upon them, mix a little salt with them, strew them over the fried chicken, and serve up with lemon on a plate. We have extracted this receipt from a clever little work called the “ Hand-Book of Cookery. HASHED FOWL. (ENTREE.) After having taken off in joints, as much of a cold fowl or fowls as will suffice for a dish, bruise the bodies with a paste roller, pour to them a uint of water, and boil them for an hour and a half to two CHAP. XIV. j POULTRY. 277 hours, with the addition of a little pepper and salt only, cr with a small quantity of onion, carrot, and savoury herbs. Strain, and skim the fat from the gravy, put it into a clean saucepan, and, should it require thickening, stir to it, when it boils, half a teaspoonful of flour smoothly mixed with a small bit of butter : add a little mushroom catsup, or other store-sauce, with a slight seasoning of mace or nut- meg. Lay in the fowl, and keep it near the fire until it is heated quite through, and is at the point of boiling : serve it with fried sippets round the dish. For a hash of higher relish, add to the bones when they are first stewed down a large onion minced and browned in butter, and before the fowl is dished, add some cayenne and the juice of half a lemon

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