Hashed Mutton For A Dish

Take mutton ready dressed, cut it into thin slices, put them into a stewpan with slices of pickle

Cucumbers, or walnuts, or onions; then make a sauce with chopped eschalots or onions passed with a bit of fresh butter over a slow fire till three parts done: after which add a pint of veal stock, or gravy, and a little ketchup. Boil it ten minutes, season to the palate with cayenne pepper and salt; then strain it to the mutton, let it stew gently till thoroughly hot and add a small quantity of liquid of colour.

N. B. In the same manner may be done beef; and when it is to be served up put the bones (which are to be seasoned with pepper and salt, and grilled) over the bash.

Hashed Venison

Take the part least done of ready dressed venison, cut it in slices, and put them into a stewpan; then pass a bit of fresh butter and flour and chopped eschalots over a slow lire for ten minutes, and add to them half a pint of red port, a pint and a half of veal stock, its own gravy if any, a little piece of lemon peel, cayenne pepper, salt, and lemon juice. Season to the palate, boil all together a quarter of an hour, and strain it to the venison, Let it simmer gently till thoroughly hot.

N. B. The venison should not be put into the liquor above ten minutes before it is to be served up, by reason of the fat dissolving too much.

Hashed Fowls

Cut into pieces (very neat) ready dressed fowls, turkeys, or rabbits, and put them into a stewpan; then make a thickening with a bit of fresh butter, flour, and chopped eschalots or onions mixed over a slow fire. Discharge it with veal stock, add a little lemon pickle and ketchup, season to the palate, put a small quantity of liquid of colour, boil for ten minutes, strain to the poultry, and let it stew gently. When served up, there may be put a few pieces of the fowl grilled round it.

N. B. Instead of the thickening and veal stock, may be added cullis with lemon pickle and ketchup.

Hashed Hare, Wild Fowl, Pheasants, Oil Partridges

Cut the poultry into neat pieces, put them into a stewpan, and add a liquor made in the same manner as for venison; or put cullis and red port with their own gravy.