Hashed Fowl

Ingredients

• 1 piece of ginger
• 1 onion
• Tablespoonful of butter
• ^ pt. of water
• Tablespoonful mushroom ketchup
• A few leaves of sweet herbs
• Pepper and salt to taste
• Tablespoonful of flour

Method

1. 1

   Cut away all the flesh from the bones of the fowl, put the bones into a saucepan with water, herbs, ketchup, pepper, and salt, and allow them to simmer for an hour.

2. 2

   Slice the onion finely and cook with butter until brown; cut the fowl into small pieces and add with flour to the onion, then strain the liquor from the bones into this and allow it to stew gently for half an hour.

3. 3

   Serve with mashed potatoes.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 53. The excerpt below is the record exactly as published.

HASHED FOWL. Eemains of cold fowl 1 piece of ginger 1 onion Tablespoonful of butter Tablespoonful mushroom ^ pt. of water ketchup A few leaves of sweet herbs Pepper and salt to taste Tablespoonful of flour

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