Hashed Fowl (Entrée) from Modern Cookery for Private Families by Eliza Acton
After having taken off in joints, as much of a cold fowl or fowls as will suffice for a dish, bruise the bodies with a paste roller, pour to them a pint of water, and boil them for an hour and a ha...
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Cooking tools:
- Rolling pin
- Chef's knife
- Cutting board
Ingredients
- paste
- water
- cold fowl
- fowls
- carrot
- onion
- salt
- pepper
- mushroom catsup
- butter
- flour
- savoury herbs
- sippets
- fowl
- nutmeg
- mace
- lemon
- cayenne
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