HASHED FOWL--an Entree (Cold Meat Cookery)

Ingredients

• The remains of cold roast fowl
• 1 pint water
• 1 onion
• 2 or three small carrots
• 1 blade pounded mace
• pepper and salt to taste
• 1 small bunch of savoury herbs
• thickening of butter and flour
• 1-1/2 tablespoonful mushroom ketchup

Instructions

1. Cut off the best joints from the fowl, and the remainder make into gravy, by adding to the bones and trimmings a pint of water, an onion sliced and fried of a nice brown, the carrots, mace, seasoning, and herbs.
2. Let these stew gently for 1-1/2 hour, strain the liquor, and thicken with a little flour and butter.
3. Lay in the fowl, thoroughly warm it through, add the ketchup, and garnish with sippets of toasted bread.