Recipes > Meat > Turkey > Hashed Turkey

Hashed Turkey


  • remains of cold roast turkey
  • 1 onion
  • pepper and salt to taste
  • rather more than 1 pint of water
  • 1 carrot
  • 1 turnip
  • 1 blade of mace
  • a bunch of savoury herbs
  • 1 tablespoonful of mushroom ketchup
  • 1 tablespoonful of port wine
  • thickening of butter and flour


Cut the turkey into neat joints; the best pieces reserve for the hash, the inferior joints and trimmings put into a stewpan with an onion cut in slices, pepper and salt, a carrot, turnip, mace, herbs, and water in the above proportion; simmer these for an hour, then strain the gravy, thicken it with butter and flour, flavour with ketchup and port wine, and lay in the pieces of turkey to warm through; if there is any stuffing left, put that in also, as it so much improves the flavour of the gravy. When it boils, serve, and garnish the dish with sippets of toasted bread.

Time: 1 hour to make the gravy.

Seasonable from December to February.


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The Book of Household Management (1861).

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