Next Thursday is Thanksgiving here in the States. Marissa and I will be taking the week off to spend time with family and friends. But should you find yourself surfeited with turkey and not sure what to do with it, here’s a recipe from the nineteenth century, updated to today, courtesy of Mrs. Beeton.
Hashed Turkey
Ingredients
Leftover turkey
1 onion, sliced
Salt and pepper to taste
A little more than a pint of water
1 carrot, sliced
1 turnip, sliced
Herbs to taste
1 dozen mushrooms, cut up
Butter and flour or corn starch to thicken
Instructions
Cut the turkey into pieces and set aside. Put the remaining ingredients except the thickener in a stew pan and simmer for an hour. Strain the gravy and thicken it, then return it to the pan and lay the pieces of turkey into it to warm them. Bring it all to a boil. Serve over toasted bread.
You can find more of Mrs. Beeton's recipes online, especially at Mrs. Beeton's Book of Household Management. Happy Thanksgiving!
6 comments:
Congratulations Lane Hill House! You will love the book. I'm even more in love with Vaughn after reading The Rake's Redemption. Happy Thanksgiving everyone! If you want to cook something from the American Early Republic/Federal period (roughly the same time as English Regency) then look up Amelia Simmons's American Cookery book.
Thanks, QNPoohBear! I'm so glad you enjoyed the book! By the way, I'm reading Bold Spirit: Helga Estby's Forgotten Walk Across Victorian America, over Thanksgiving. Thanks again for the recommendation!
I prefer my hash with potato, rather than turnip! Not a turnip fan. In fact, I turn up my nose at turnips.
The rest of the recipe sounds good, though. :-)
Ah, Ms. King, you may turn up your nose all you like.
Come to think of it, I'm not sure where I'd turn up a turnip in my parts this time of year!
Um, make that my parts of the world. Just in case anyone was wondering.
LOL, Regina!
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