Hashed Fowls

Ingredients

• a fowl
• one and a half pints of stock
• a small onion stuck with two or three cloves
• a point of garlic
• a bunch of sweet herbs
• a tablespoonful of flour
• Serve with bread, plain boiled rice, or savoury rice puddings

Method

1. 1

   Remove skin and bones from the fowl, mince the meat, and pound it.

2. 2

   Boil the bones and trimmings in stock with onion, garlic, and herbs for an hour.

3. 3

   Strain, skim fat, and add minced fowl.

4. 4

   Reduce stock and mix with sour curd and flour, then bring to a boil.

5. 5

   Serve with bread or rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 254. The excerpt below is the record exactly as published.

Hashed Fowls.) Remove the skin and bones from a fowl, mince the meat very fine, and then pound it. Put the bones and trimmings into a stewpan with one" and a half pints of stock, a small onion stuck with two or three cloves, a point of garlic, and a bunch of sweet herbs. Boil the stock gently for an hour, then strain it carefully into a stewpan, skim off the fat, put in the minced fowl, and keep it simmering at the edge of the fire. When the fowl is cooked, strain and reduce the stock to a fifth of the original quantity, mix in a little sour curd and a tablespoonful of flour, which put into pan with mince, and bring all up to the boil. Serve with bread, plain boiled rice, or savoury rice puddings

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