Widgeon, Hashed
Ingredients
Directions
Prepare the stock
Cut the best parts of the widgeons into neat pieces and set aside.
Place the carcasses and trimmings in a small saucepan with the remains of the gravy or broth/water.
Simmer gently until the liquid is strong and flavorful.
Rub the gravy and small pieces of meat through a sieve.
Finish the sauce
Add ⅓ cup of sherry to the sauce and return it to the saucepan with the reserved pieces.
Simmer gently until warmed through, ensuring it does not boil.
Serve
Arrange the mixture on toast on a hot dish, pour the gravy over, and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Widgeon carcasses and trimmings
- Release concentrated meat flavor into the broth, giving the gravy its depth.
- Sherry
- Adds acidity and a sweet, nutty aroma that brightens the rich gravy.
- Toast
- Soaks up the gravy and gives the dish a crisp base with a contrasting texture.
The step that matters
Simmer gently without boiling. Boiling the gravy after the sherry is added can make it cloudy and reduce its delicate flavor, while gentle heat warms it evenly and keeps the meat tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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