Mrs Beetons Poultry and Game Revisited
Hashed Goose
Leftover Cold Roast Goose
600ml (1 pint) Boiling Water
2 Onions
50g (2oz) Butter
Bread, toasted
2 tbsp Mushroom Ketchup
1 tbsp Port Wine
½ tbsp Flour
Salt and Pepper, to taste
Cut up the goose into pieces of the size required
Put the inferior joints and trimmings into a saucepan to make the gravy.
Slice and fry the onions in the butter to a very pale brown colour
Add these to the trimmings and add about 600ml (1 pint) of boiling water
Stew gently for 45 minutes, then skim and strain the liquor.
Thicken with flour and flavour with port wine and ketchup.
Season with salt and pepper.
Add the pieces of goose
Allow to get thoroughly hot through, but do not allow them to boil.
Serve with sippets (triangles) of toasted bread.
Time: Altogether, rather more than 1 hour.
Seasonable from September to March.
HASHED GOOSE
967. INGREDIENTS - The remains of cold roast goose, 2 onions, 2 oz. of butter, 1 pint of boiling water, 1 dessertspoonful of flour, pepper and salt to taste, 1 tablespoonful of port wine, 2 tablespoonfuls of mushroom ketchup.
Mode - Cut up the goose into pieces of the size required; the inferior joints, trimmings, &c., put into a stewpan to make the gravy; slice and fry the onions in the butter of a very pale brown; add these to the trimmings, and pour over about a pint of boiling water; stew these gently for 3/4 hour, then skim and strain the liquor. Thicken it with flour, and flavour with port wine and ketchup, in the above proportion; add a seasoning of pepper and salt, and put in the pieces of goose; let these get thoroughly hot through, but do not allow them to boil, and serve with sippets of toasted bread.
Time - Altogether, rather more than 1 hour.
Average cost, exclusive of the cold goose, 4d.
Seasonable from September to March.
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