Widgeon, Hashed
From Cassell's dictionary of cookery, 1892
Serves 1
Time: a few minutes to heat the pieces.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2282. The excerpt below is the record exactly as published.
Widgeon, Hashed. — Cut the best parts of the widgeons into neat pieces. Place them on a dish, cover them over, and place them in a cool pantry till wanted. Put the carcases and trimmings of the birds into a small saucepan with the remains of the gi-avy that was served with them, or, failing this, with a httle broth or water. Let them simmer gently till the liquor is strong and good, then rub the gi-avy with the little pieces of meat that have fallen from the bones through a sieve. Add a wine-glassful of sherry to the sauce, and put it back into the saucepan with the pieces that were put aside. Let these heat gently till they are warmed through. Of course they must not be allowed to boil. Arrange them on toast
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