Home › The Principles of Cookery › Game, Hashed

Game, Hashed

Take the remains of any cold game. It will be all the better for being under-done. Cut it into convenient-sized pieces, and cover them, to keep them from getting dry and dusty. Put the trimmings into a saucepan, with a breakfast-cupful of stock, a bundle of sweet herbs, half a dozen peppercorns, and an onion stuck with two cloves; thicken with a dessert-spoonful of flour, and a little butter, add a salt-spoonful of salt, and simmer gently by the side of the fire till the sauce coats the spoon. Strain the mixture, add a glass of port wine, put in the pieces of game, and let it simmer for ten minutes longer. It must not boil. Put the game on a hot dish, pour the gravy over, and garnish with toasted bread. Care should be taken to remove the soft part inside moor game, if it is very high, or it will make the hash bitter. Time, three-quarters of an hour. Probable cost, 4d., exclusive of the cold game and wine. Sufficient, one pound of meat for two persons.