To hash any Land Fowl


Take a capon, and hash the wings in fine thin slices, leave the rumps and legs whole, put them into a pipkin with a little strong broth, nutmeg, some stewed or pickled mushrooms, and an onion very small slic’t, or as the capon is slic’t about the bigness of a three pence; stew it down with a little butter and gravy, and then dish it on fine sippets, lay the rumps and legs on the meat, and run it over with beaten butter, beaten with slices of lemon-Peel.