Hashed Turkeys, Fowls, And Rabbits

Cut either of the above very neatly into pieces, and put it into a stewpan : into another stewpan put a piece of butter rolled in flour, and some chopped onions or eschalots; cover close and stew for ten minutes : add veal stock (see Sauces), half a pint; lemon pickle, one spoonful; walnut ketchup, two spoonsful; browning, one spoonful; boil for ten minutes, and strain into the stewpan containing the hash: let this simmer till enough ; and serve with grilled fowl round it.

Wild Ducks Hashed

Having cut up your duck as for eating, put it in a tossing-pan, with a spoonful of good gravy, the same of red wine, an eschalot sliced exceedingly thin, and a tea spoonful of garlic vinegar. When it has boiled two or three minutes, lay the duck in the dish, and pour the gravy over it. You may add a little browning; but remember that the gravy must not be thickened.

Hares hashed. Hares are hashed in the same manner as venison.

Jugged Hare

Cut your hare into little pieces, and lard them here and there with little slips of bacon. Season them with a little pepper and salt, and put them into an earthen jug, with a blade of two of mace, an onion stuck with cloves, and a bundleof sweet herbs. Cover the jug close, that nothing may get in ; set it in a pot of boiling water, and three hours will do it. Then turn it out into the dish, take out the onion and sweet herbs, and send it hot to table. As to the larding, you may omit it, if you please. Or, case the hare, cut off the shoulders and legs, and the back in three pieces. Lard them well with fat bacon, and put them into a stewpot with the trimmings. Add to them allspice, mace, whole pepper, a little of each; a small clove of garlic or a spoonful of garlic vinegar, three onions, two bay leaves, and a small bundle of parsley, thyme and savory, tied together; a quart of veal stock, and three gills of port wine : let it simmer till nearly done ; strain the gravy, skim off the fat, adding two spoonsful of browning, cayenne, salt, and lemon juice, and thicken with butter rolled in flour: put in the hare, and simmer it till sufficiently done.

Stewed Peas And Lettuce

Put a quart of green peas, two large cabbage-lettuces, cut small across, and washed very clean, into a stewpan, with a quart of gravy, and stew them till tender. Put in some butter rolled in flour, a spoonful of essence of ham, and season with pepper and salt. As soon as they are of a proper thickness, dish them up.

Pease Stewed For Sauce

To a quart of shelled young green pease add two ounces of fresh butter, a very little sifted sugar, and some salt: put them into a stewpan, cover close, simmer till nearly done, then add some good seasoned cullis (see Sauces), and stew them till tender. They may be served with lamb, veal, or chickens.

Cucumbers

Take fresh gathered cucumbers, pare them, and cut them into slices: put them into a stewpan, and add a little salt, vinegar, and an onion, simmer over a fire till nearly done and the liquor consumed: or fry them with a bit of fresh butter, and add a strong cullis (see Sauces), letting the cucumbers stew till sufficiently done.