Hashed Fowl

Preparation info
    • Difficulty


    • Ready in

      1 hr 30

Appears in

By Isabella Beeton

Published 1861

  • About


  • Trimmings of 2 cold, roast fowls
  • 1 bay leaf
  • 1 blade mace


Divide fowl into neat pieces. Boil fowl bones, bay leaf, mace and sliced vegetables in 1 pt. water for good stock. Melt butter in a saucepan, stir in flour, and lightly brown the roux; stir in the stock, boil well and season to taste. Add the trimmed pieces of fowl to sauce and heat thoroughly.</