Hashed Game

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 60 min Total: 75 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

The remains of cold game ↝ Game meat, squirrel, raw [Lamb, Veal, and Game Products]
1 onion stuck with 3 cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a few whole peppers ↝ Spices, pepper, black [Spices and Herbs]
a strip of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]
thickening of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 glass of port wine
1 tablespoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
1 tablespoonful of ketchup ↝ Ketchup [Tomato-based condiments]
1 pint of water or weak stock ↝ Water, tap [Tap water]
sippets of toasted bread ↝ Bread, vegetable [Yeast breads]

Instructions (6)

Cut the remains of cold game into joints, reserve the best pieces, and the inferior ones and trimmings put into a stewpan with the onion, pepper, lemon-peel, salt, and water or weak stock.
Stew these for about an hour, and strain the gravy.
Thicken it with butter and flour.
Add the wine, lemon-juice, and ketchup.
Lay in the pieces of game, and let them gradually warm through by the side of the fire; do not allow it to boil, or the game will be hard.
When on the point of simmering, serve, and garnish the dish with sippets of toasted bread.

Original Text

HASHED GAME (Cold Meat Cookery).

1023. INGREDIENTS.—The remains of cold game, 1 onion stuck with 3 cloves, a few whole peppers, a strip of lemon-peel, salt to taste, thickening of butter and flour, 1 glass of port wine, 1 tablespoonful of lemon-juice, 1 tablespoonful of ketchup, 1 pint of water or weak stock.

Mode.—Cut the remains of cold game into joints, reserve the best pieces, and the inferior ones and trimmings put into a stewpan with the onion, pepper, lemon-peel, salt, and water or weak stock; stew these for about an hour, and strain the gravy; thicken it with butter and flour; add the wine, lemon-juice, and ketchup; lay in the pieces of game, and let them gradually warm through by the side of the fire; do not allow it to boil, or the game will be hard. When on the point of simmering, serve, and garnish the dish with sippets of toasted bread.

Time.—Altogether 1-1/4 hour.

Seasonable from August to March.

Note.—Any kind of game may be hashed by the above recipe, and the flavour may be varied by adding flavoured vinegars, curvy powder, &c.; but we cannot recommend these latter ingredients, as a dish of game should really have a gamy taste; and if too many sauces, essences, &c., are added to the gravy, they quite overpower and destroy the flavour the dish should possess.

Notes

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