Minced Chicken and Eggs

Ingredients

• 1 teacup Milk
• 1 tablespoon Flour
• 1 Onion cut fine
• Bread Crumbs
• Eggs to cover top of disb
• Parsley
• Pepper
• Salt

Method

1. 1

   Cut the meat into neat squares; stew bones, skin, etc., with enough water to cover them for 1 hour or more.

2. 2

   Strain, let it stand for fat to rise, skim, and return to pan.

3. 3

   When nearly boiling, add thickened milk and seasoning.

4. 4

   As soon as it thickens, put in the chicken; let it get hot, but not to boil.

5. 5

   Butter a deep pie-dish.

6. 6

   Cover bottom with stuffing crumbled up, wet with a little gravy, and pour in mince.

7. 7

   Strew bread crumbs over, and lay the eggs, broken in separate cups, carefully over the surface.

8. 8

   Strew very fine crumbs over these, put some butter, pepper, and salt on each egg, and bake in a quick oven till top begins to bubble and smoke.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 43. The excerpt below is the record exactly as published.

Minced Chicken and Egfg-s. Remains of cold Fowl and stuffing, 1 Onion cut fine, 1 teacup Milk, 1 table- spoon Flour, Parsley, Pepper, Salt, Bread Crumbs, Eggs to cover top of disb

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