Hashed Goose

Ingredients

• The remains of cold roast goose
• 2 onions
• 2 oz butter
• 1 pint boiling water
• 1 dessertspoonful flour
• pepper and salt to taste
• 1 tablespoonful port wine
• 2 tablespoonful mushroom ketchup

Instructions

1. Cut up the goose into pieces of the size required; the inferior joints, trimmings, &c., put into a stewpan to make the gravy;
2. slice and fry the onions in the butter of a very pale brown;
3. add these to the trimmings, and pour over about a pint of boiling water;
4. stew these gently for 3/4 hour, then skim and strain the liquor.
5. Thicken it with flour, and flavour with port wine and ketchup, in the above proportion;
6. add a seasoning of pepper and salt, and put in the pieces of goose;
7. let these get thoroughly hot through, but do not allow them to boil, and serve with sippets of toasted bread.