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Fowl, to Hash

Boil down the bones and trimmings of a roast or boiled fowl with a pint of stock; put in an onion or shallot, the rind of half a lemon, one blade of mace, pepper, and salt. Have ready in a clean stewpan the fowl, neatly arranged, and when the gravy has simmered half an hour strain it over, and add two ounces of butter rolled in flour, and two dessert-spoonfuls of mushroom ketchup. Serve with sippets of toasted bread. Time altogether, three-quarters of an hour. Probable cost, exclusive of fowl, 5d. Sufficient for three or four persons. (See also FOWL, HASHED.)