HASHED GAME (Cold Meat Cookery)

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 port wine
• 1 tablespoonful lemon-juice
• 1 tablespoonful ketchup
• 1 pint water or weak stock

Instructions

1. 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;
2. stew these for about an hour, and strain the gravy; thicken it with butter and flour;
3. add the wine, lemon-juice, and ketchup;
4. 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.
5. When on the point of simmering, serve, and garnish the dish with sippets of toasted bread.