Sometimes for change put to them grated nutmeg, gravy, juyce of orange, and a little claret wine; and being fried as the former, give it a walm, run it over with beaten butter, and serve it up hot.
Otherways for more variety, add some capers, oysters, and lemon.
[ To make a Hash of Partridges or Capons.]
Take twelve partridges and roast them, and being cold mince them very fine, the brawns or wings, and leave the legs and rumps whole; then put some strong mutton broth to them, or good mutton gravy, grated nutmeg, a great onion or two, some pistaches, chesnuts, and salt; then stew them in a large earthen pipkin or sauce-pan; stew the rumps and legs by themselves in strong broth in another pipkin; then have a fine clean dish, and take a French six penny bread, chip it, and cover the bottom of the dish, and when you go to dish the Hash steep the bread with some good mutton broth, or good mutton gravy; then pour the Hash on the steeped bread, lay the legs and the rumps on the Hash, with some fried oysters, pistaches, chesnuts, slic’t lemon, and lemon-peel, yolks of eggs strained with juyce of orange and beaten butter beat together, and run over all; garnish the dish with carved oranges, lemons, fried oysters, chesnuts, and pistaches. Thus you may hash any kind of Fowl, whether Water or Land-Fowl.
[ To hash a Hare.]
Flay it and draw it, then cut it into pieces, and wash it in claret wine and water very clean, strain the liquor, and
parboil the quarters; then take them and slice them, and put them into a dish with the legs, wings, or shoulders and head whole; cut the chine into two or three pieces, and put to it two or three great onions, and some of the liquor where it was parboil’d, stew it between two dishes close covered till it be tender, and put to it some mace, pepper, and nutmeg; serve it on fine carved sippets, and run it over with beaten butter, lemon, marrow and barberries.
[ To hash a Rabit.]
Take a Rabit being flayed and wiped clean; then cut off the thighs, legs, wings, and head, and part the chine into four pieces, put all into a dish or pipkin, and put to it a pint of white wine, and as much fair water, gross pepper, slic’t ginger, salt, tyme, and some other sweet herbs being finely minced, and two or three blades of mace; stew it the space of two hours, and a little before you dish it take the yolks of six new laid eggs, dissolve them with some grape verjuyce, give it a walm or two on the fire, and serve it up hot.