Hashed Fowl

Cooking time— hr., including making stock


  • Trimmings of 2 cold, roast fowls
  • 1 bay leaf
  • 1 blade mace
  • 1 carrot
  • 1 onion
  • a little celery
  • piece of turnip
  • salt and pepper
  • oz. butter
  • oz. flour
  • 1 pt. stock


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.

Dish the fowl, and strain the sauce over.