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Hashed Fowl

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Ingredients
  Roast fowls 2 , cold, trimmed
  Bay leaf 1
  Mace blade 1
  Carrot 1
  Onion 1
  Celery 1 Teaspoon (Leveled)
  Turnip pieces 1
  Butter 1 1⁄2 Ounce
  Flour 1 1⁄2 Ounce
  Stock 1 Pint
Directions

Divide fowl into neat pieces.
Boil fowl bones, bay leaf, mace and sliced vegetables in 1 pt water for good stock.
Melt butter in a saucepan, stir in flour, and lightly brown the roux; stir in the stock, boil well and season to taste.
Add the trimmed pieces of fowl to sauce and heat thoroughly.
Dish the fowl, and strain the sauce over.

Recipe Summary

Method: 
Boiled
Ingredient: 
Poultry

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