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Fowl, Hashed

Cut up a roast fowl, or any part of one. Put the bones and trimmings into a stewpan, with water to cover them; add a carrot or two, some sliced onion, previously fried in butter, a blade of pounded mace, some savoury herbs, pepper, and salt. When the goodness is extracted, strain and thicken with a small quantity of flour and butter. Put the fowl into a clean stewpan, pour the gravy over, and simmer for twenty minutes. A few minutes before serving add the juice of half a lemon. Garnish with sippets of toasted bread. Time to stew bones, etc., for gravy, one hour and a half; to warm fowl, twenty minutes. Probable coast, exclusive of the poultry, 6d.