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Ham-and-Chicken Polonies

Name: Ham-and-Chicken Polonies
Yield: 1 servings
Ingredients: ½ lb. of Ham; ½ lb. of cooked chicken-flesh; 3 tablespoonfuls of chopped button-mushrooms; 2 oz. of butter; seasoning to taste with pepper; seasoning to taste with salt; seasoning to taste with cayenne; a small quantity of ground cloves

From The encyclopaedia of practical cookery, 1892

Serves 1

Skins should be dyed bright red.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 46. The excerpt below is the record exactly as published.

Ham-and-Chicken Polonies. — Finely mince lib. of Ham and lib. of cooked chicken-flesh, mix them together with 3 table- spoonfuls of chopped button-mushrooms and 2oz. of butter, and mince the whole together for a few minutes, seasoning to taste with pepper, salt, cayenne, and a small quantity of ground cloves

Cook this with the app: pantry check, scaling, and the assistant.