Name: Minced Fowls on Toast
Cuisine: American
Ingredients: 1 pint of water until reduced quite half; 1 clean saucepan with half a cup of cream; 3 tablespoonfuls of butter; 1 tablespoonful of flour

Original Recipe

Remove from the bones all the meat of either cold roast or boiled fowls. Clean it from the skin, and keep covered from the air until ready for use. Boil the bones and skin with three-fourths of a pint of water until reduced quite half. Strain the gravy and let it cool. Next, having skimmed off the fat, put it into a clean saucepan with half a cup of cream, three tablespoonfuls of butter, well mixed with a tablespoonful of flour. Keep these stirred until they boil. Then put in the fowl finely minced, with three hard-boiled eggs, chopped, and sufficient salt and pepper to season. Shake the mince over the fire until just ready to serve. Dish it over hot toast and serve.

1 pint of water until reduced quite half
1 clean saucepan with half a cup of cream
3 tablespoonfuls of butter
1 tablespoonful of flour

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1

Remove from the bones all the meat of either cold roast or boiled fowls.
2

Clean it from the skin, and keep covered from the air until ready for use.
3

Boil the bones and skin with three-fourths of a pint of water until reduced quite half.
4

Strain the gravy and let it cool.
5

Next, having skimmed off the fat, put it into a clean saucepan with half a cup of cream, three tablespoonfuls of butter, well mixed with a tablespoonful of flour.
6

Keep these stirred until they boil.
7

Then put in the fowl finely minced, with three hard-boiled eggs, chopped, and sufficient salt and pepper to season.
8

Shake the mince over the fire until just ready to serve.
9

Dish it over hot toast and serve.

Minced Fowls on Toast

Original Recipe

Ingredients

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