Hashed Fowl

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (17)

For the hash

a cold fowl or fowls
a pint of water ↝ Water, tap [Tap water]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt only ↝ Salt, table, iodized [Spices and Herbs]
a small quantity of onion ↝ Onions, raw [Vegetables and Vegetable Products]
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
savoury herbs

For thickening

half a teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a small bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For flavour

a little mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
other store-sauce
a slight seasoning of mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

For a hash of higher relish

a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
some cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

For serving

fried sippets ↝ Calamari, fried [Shellfish]

Instructions (11)

Take off the cold fowl in joints as much as will suffice for a dish.
Bruise the bodies with a paste roller.
Pour to them a pint of water and boil them for an hour and a half to two hours, with the addition of a little pepper and salt only, or with a small quantity of onion, carrot, and savoury herbs.
Strain the liquid and skim the fat from the gravy.
Put the gravy into a clean saucepan.
Should it require thickening, stir to it, when it boils, half a teaspoonful of flour smoothly mixed with a small bit of butter.
Add a little mushroom catsup, or other store-sauce, with a slight seasoning of mace or nutmeg.
Lay in the fowl and keep it near the fire until it is heated quite through and is at the point of boiling.
Serve it with fried sippets round the dish.

For a hash of higher relish

Add to the bones when they are first stewed down a large onion minced and browned in butter.
Before the fowl is dished, add some cayenne and the juice of half a lemon.

Original Text

HASHED FOWL. (ENTRÉE.)

After having taken off in joints, as much of a cold fowl or fowls as will suffice for a dish, bruise the bodies with a paste roller, pour to them a pint of water, and boil them for an hour and a half to two 277hours, with the addition of a little pepper and salt only, or with a small quantity of onion, carrot, and savoury herbs. Strain, and skim the fat from the gravy, put it into a clean saucepan, and, should it require thickening, stir to it, when it boils, half a teaspoonful of flour smoothly mixed with a small bit of butter; add a little mushroom catsup, or other store-sauce, with a slight seasoning of mace or nutmeg. Lay in the fowl, and keep it near the fire until it is heated quite through, and is at the point of boiling: serve it with fried sippets round the dish. For a hash of higher relish, add to the bones when they are first stewed down a large onion minced and browned in butter, and before the fowl is dished, add some cayenne and the juice of half a lemon.

Notes

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