Home › The Principles of Cookery › Widgeon, Hashed

Widgeon, Hashed

Cut the best parts of the widgeons into neat pieces. Place them on a dish, cover them over, and place them in a cool pantry till wanted. Put the carcases and trimmings of the birds into a small saucepan with the remains of the gravy that was served with them, or, failing this, with a little broth or water. Let them simmer gently till the liquor is strong and good, then rub the gravy, with the little pieces of meat that have fallen from the bones, through a sieve. Add a wine-glassful of sherry to the sauce, and put it back into the saucepan with the pieces that were put aside. Let these simmer gently till they are warmed through. Of, course, they must not be allowed to boil. Arrange them on toast upon a hot dish, pour the gravy over, and serve. Time, about half an hour to simmer the pieces.