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Poultry, Hashed

Cut the remains of cold fowl or duck into neat pieces; put the trimmings into a stewpan with a pint of stock, and let them stew. Cut an onion into very small pieces, melt an ounce of dripping and fry the onion in it a little; put in the pieces of fowl, season with salt and pepper; let them brown a little. Mix half an ounce of butter and half an ounce of flour together, add it to the poultry, pour in the stock gradually, and let all simmer gently for about half an hour. Take out the pieces, place them on a hot dish, moisten the liquor with a little more stock or water if too thick; let it boil up, add a squeeze of lemon, skim, and strain over the dish. Put sippets of toast round, and serve.