To hash Rabits, Chickens, or Pigeon, either in peices; or whole, with Turnips

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Boil either the rabits or fowls in water and salt, or strained oatmeal and salt.

Take turnips, cut them in slices, and after cut them like small lard an inch long, the quantity of a quart, and put them in a pipkin with a pound of Butter, three or four spoonfulls of strong Broth, and a quarter of a pint of wine vinegar, some pepper and ginger, sugar and salt; and let them stew leisurely with some mace the space of 2 hours being very finely stewed, put them into beaten Butter, beaten with cream and yolks of eggs, then serve them upon fine thin toasts of French Bread.

Or otherways, being stewed as aforesaid without eggs, cream, or butter, serve them as formerly. And these will serve for boil’d Chickens, or any kind of fowl for garnish.