Hashed Fowls

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Optional addition
For serving
Instructions (4)
  1. Cut into pieces (very neat) ready-dressed fowls, turkies, or rabbits, and put them into a stewpan.
  2. Make a thickening with a bit of fresh butter, flour, and chopped eschallots or onions mixed over a slow fire.
  3. Discharge it with veal stock, add a little lemon pickle and ketchup, season to the palate, put a small quantity of liquid of colour, boil for ten minutes, strain to the poultry, and let it stew gently.
  4. When served up, there may be put a few pieces of the fowl grilled round it.
Original Text
Hashed Fowls. Cut into pieces (very neat) ready-dressed fowls, turkies, or rabbits, and put them into a stewpan; then make a thickening with a bit of fresh butter, flour, and chopped eschallots or onions mixed over a slow fire. Discharge it with veal stock, add a little lemon pickle and ketchup, season to the palate, put a small quantity of liquid of colour, boil for ten minutes, strain to the poultry, and let it stew gently. When served up, there may be put a few pieces of the fowl grilled round it. N. B. Instead of the thickening and veal stock, may be added cullis with lemon pickle and ketchup. [128]
Notes
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