Hashed Hare, Wild Fowl, Pheasants, or Partridges

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Cut the poultry into neat pieces.
  2. Put them into a stewpan.
  3. Add a liquor made in the same manner as for venison; or put cullis and red port with their own gravy.
Original Text
Hashed Hare, Wild Fowl, Pheasants, or Partridges. Cut the poultry into neat pieces, put them into a stewpan, and add a liquor made in the same manner as for venison; or put cullis and red port with their own gravy.
Notes
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