Mrs Beetons Poultry and Game Revisited
Hashed Game
(Cold Meat Cookery)
Leftover Cold Game
600ml (1 pint) Water or Weak Stock
1 Onion Stuck with 3 Cloves
1 glass Port Wine
1 tbsp Lemon Juice
1 tbsp Ketchup
1 Strip Lemon Peel
Butter and Flour, to thicken
Salt To Taste
Whole Peppers, a few
Cut the remains of cold game into joints.
Reserve the best pieces.
Put the inferior ones and trimmings into a saucepan with the onion, pepper, lemon peel, salt and water or weak stock.
Stew for about an hour and strain the gravy.
Thicken with butter and flour.
Add the wine, lemon juice and ketchup.
Add the pieces of game and let them gradually warm through over a low heat.
Do not allow to boil, or the game will be hard.
When on the point of simmering, serve and garnish the dish with sippets (triangles) of toasted bread.
Time: Altogether 75 minutes.
Seasonable from August to March.
Note: Any kind of game may be hashed by the above recipe and the flavour may be varied by adding flavoured vinegars, curvy powder, etc.
We cannot recommend these latter ingredients, as a dish of game should really have a gamy taste.
If too many sauces, essences, etc., are added to the gravy, they quite overpower and destroy the flavour the dish should possess.
HASHED GAME
(Cold Meat Cookery)
1023. INGREDIENTS - The remains of cold game, 1 onion stuck with 3 cloves, a few whole peppers, a strip of lemon-peel, salt to taste, thickening of butter and flour, 1 glass of port wine, 1 tablespoonful of lemon-juice, 1 tablespoonful of ketchup, 1 pint of water or weak stock.
Mode - Cut the remains of cold game into joints, reserve the best pieces, and the inferior ones and trimmings put into a stewpan with the onion, pepper, lemon-peel, salt, and water or weak stock; stew these for about an hour, and strain the gravy; thicken it with butter and flour; add the wine, lemon-juice, and ketchup; lay in the pieces of game, and let them gradually warm through by the side of the fire; do not allow it to boil, or the game will be hard. When on the point of simmering, serve, and garnish the dish with sippets of toasted bread.
Time - Altogether 1-1/4 hour.
Seasonable from August to March.
Note - Any kind of game may be hashed by the above recipe, and the flavour may be varied by adding flavoured vinegars, curvy powder, &c.; but we cannot recommend these latter ingredients, as a dish of game should really have a gamy taste; and if too many sauces, essences, &c., are added to the gravy, they quite overpower and destroy the flavour the dish should possess.
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