Hashed Game (Cold Meat Cookery)

Ingredients

• the remains of cold roast goose
• 2 onions
• 2 oz. of butter
• 1 pt. of boiling water
• I dessertspoonful of flour
• pepper and salt to taste
• 2 tablespoonfuls of mushroom catchup

Method

1. 1

   Cut up the goose into pieces of the size required; the inferior joints and trimmings put into a stewpan to make the gravy.

2. 2

   Slice and fry the onions in the butter until pale brown; add these to the trimmings, and pour over about a pint of boiling water.

3. 3

   Stew gently for three-quarters of an hour, then skim and strain the liquor.

4. 4

   Thicken it with flour, flavor with catchup, add seasoning of pepper and salt, and put in the pieces of goose.

5. 5

   Let these get thoroughly hot through, but do not allow them to boil, and serve with toasted bread.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 26. The excerpt below is the record exactly as published.

Hashed Game (Cold Meat Cookery) -— Ingredients— The remains of cold roast goose, 2 onions, 2 oz. of butter, 1 pt. of boiling water, I dessertspoonful of flour, pepper and salt to taste, 2 tablespoonfuls of mushroom catchup

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