Recipes > Meat > Fowl, to hash

Fowl, to hash


Cut the fowl in pieces; put it in some gravy, with a little cream, ketchup, or mushroom-powder, grated lemon-peel, a few oysters and their liquor, and a piece of butter mixed with flour. Keep stirring it till the butter is melted. Lay sippets in the dish.


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The Lady's Own Cookery Book (1844).

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