Hashed Poultry, Game, or Rabbit (No. 533)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
For the hash
For garnish
Instructions (18)
  1. Cut poultry, game, or rabbit into joints.
  2. Put the trimmings into a stew-pan with a quart of the broth they were boiled in, and a large onion cut in four.
  3. Let it boil half an hour.
  4. Strain the mixture through a sieve.
  5. Put two tablespoonfuls of flour in a basin and mix it well by degrees with the hot broth.
  6. Set the mixture on the fire to boil up.
  7. Strain it through a fine sieve.
  8. Wash out the stew-pan.
  9. Lay the poultry joints in the stew-pan.
  10. Pour the strained gravy over the poultry (through a sieve).
  11. Set the stew-pan by the side of the fire to simmer very gently (it must not boil) for fifteen minutes.
  12. Five minutes before serving, cut the stuffing (if used) in slices and put it in to warm.
  13. Take out the stuffing and lay it around the edge of the dish.
  14. Place the poultry in the middle of the dish.
  15. Carefully skim the fat off the gravy.
  16. Shake the gravy well in the stew-pan.
  17. Pour the gravy over the hash.
  18. Garnish the dish with lightly toasted bread sippets.
Original Text
Hashed Poultry, Game, or Rabbit.—(No. 533.) Cut them into joints, put the trimmings into a stew-pan with a quart of the broth they were boiled in, and a large onion cut in four; let it boil half an hour; strain it through a sieve: then put two table-spoonfuls of flour in a basin, and mix it well by degrees with the hot broth; set it on the fire to boil up, then strain it through a fine sieve: wash out the stew-pan, lay the poultry in it, and pour the gravy on it (through a sieve); set it by the side of the fire to simmer very gently (it must not boil) for fifteen minutes; five minutes before you serve it up, cut the stuffing in slices, and put it in to warm, then take it out, and lay it round the edge of the dish, and put the poultry in the middle; carefully skim the fat off the gravy, then shake it round well in the stew-pan, and pour it to the hash. N.B. You may garnish the dish with bread sippets lightly toasted.
Notes
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