HASHED DUCK (Cold Meat Cookery)

Ingredients

• The remains of cold roast duck
• rather more than 1 pint of weak stock or water
• 1 onion
• 1 oz butter
• thickening of butter and flour
• salt and cayenne to taste
• 1/2 teaspoonful minced lemon-peel
• 1 dessertspoonful lemon-juice
• 1/2 glass port wine

Instructions

1. Cut the duck into nice joints, and put the trimmings into a stewpan;
2. slice and fry the onion in a little butter;
3. add these to the trimmings, pour in the above proportion of weak stock or water, and stew gently for 1 hour.
4. Strain the liquor, thicken it with butter and flour, season with salt and cayenne, and add the remaining ingredients;
5. boil it up and skim well;
6. lay in the pieces of duck, and let them get thoroughly hot through by the side of the fire, but do not allow them to boil: they should soak in the gravy for about 1/2 hour.
7. Garnish with sippets of toasted bread.
8. The hash may be made richer by using a stronger and more highly-flavoured gravy; a little spice or pounded mace may also be added, when their flavour is liked.