Hashed Ducks Or Geese

Cut an onion into small dice; put it into a stew-pan with a little bit of butter; fry it, but do not let it get any colour: put as much boiling water into the stewpan as will make sauce for the hash; thicken it with a little flour and butter; cut up the duck, and put it into the sauce; do not let it boil; season it with pepper and salt.

Stewed Giblets

Clean two sets of giblets, as in the receipt for gibletsoup; put them into a saucepan with two quarts of cold water; set them on the fire; when they boil, take off the scum, and season them with an onion, three cloves, two blades of mace, four berries of black pepper, the same of allspice, and half a teaspoonful of salt: cover the stewpan close, and let it simmer very gently till the giblets are quite tender; this will take about two hours and a half: watch them that they do not get too much done: take them out, and thicken the sauce with flour and butter; let it boil half an hour, or till there is just enough to eat with them; and then strain it through a tammis into a clean stew-pan: cut the giblets into mouthfuls, put them into the sauce, with the juice of half a lemon, and a tablespoonful of mushroom catsup: pour the whole into a soup dish, with sippets of bread at the bottom.

Observations

Ox-tails prepared in the same way are excellent eating.

Hashed Woodcock

Cut off the breasts, legs, and wings of ready toasted birds; lay them on the dish you intend sending to table; cover it with another dish, and set it over a saucepan of hot water: pound the bones and inside in a mortar, put them into a stewpan with half a pint of port wine, and a little broth, thickened with half a tablespoonful of flour, a tablespoonful of mushroom catsup, and a bit of shallot chopped fine; season it with Cayenne peppour, and salt: when it has boiled a quarter of an our, and there only remains liquor enough for sauce, strain it through a hair sieve over the birds in the dish: garnish with fried sippets.

Hashed Turkey, Fowl, Or Chicken

Cut them upas for a fricassee, and lay them at the bottom of a stewpan; into another stew pan put slices of bacon, the trimmings and bones of the fowl, a piece of butter as big' as an egg, a tablespoonful of flour, a minced onion or eshallot, a bundle of sweet herbs, a roll of lemon-peel, a blade of bruised mace, and half a dozen pepper corns: coyer it close, and let it stew for ten minutes; then add half a pint of warm water, a tablespoonful of browning, one of lemon pickle, and one of catsup, and two teaspoonful of lemon juice: give it a boil up for a few minutes, and run it through a fine hair sieve into the stewpan containing the meat of the fowl, etc.; let it simmer till it is warm, and serve it up. Do not let the sauce boil after you have put it to the fowl.

Fulled Turkey, Fowl, Or Chicken

Take off the skin of a cold chicken, fowl, or turkey; take off the fillets from the breasts, and put them into a stewpan with the rest of the white meat and wings, side-bones, and merrythought, with half a pint of water, two tablespoonful of table-beer, and one of port wine; a large blade of mace pounded, a shallot minced fine, the juice of half a lemon, and peel of a quarter, some salt, and a few grains of Cayenne; thicken it with flour and butter, and let it simmer for two or three minutes, till the meat is warm. In the meantime, score the legs and rump, powder them with pepper and salt, broil them nicely brown, and lay them on or round your pulled chicken.

Observations

Three tablespoonful of good cream will be a great improvement to it.