Recipes > Meat > Hashed Game (Cold Meat Cookery)

Hashed Game (Cold Meat Cookery)


  • 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


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 hours.

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, etc.; but we cannot recommend these latter ingredients, as a dish of game should really have a gamy taste; and if too many sauces, essences, etc., are added to the gravy, they quite overpower and destroy the flavour the dish should possess.


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The Book of Household Management (1861).

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