Minced Chicken on Toast

Ingredients

• part of a chicken
• half a cupful of the stock
• a little flour
• an equal measure of milk
• Season pleasantly
• a slice of lightly buttered toast

Method

1. 1

   Stew part of a chicken till tender.

2. 2

   Take the meat from the bones, cut it into small pieces.

3. 3

   Strain half a cupful of the stock, thicken it with flour, and add an equal measure of milk.

4. 4

   Season, stir over the fire until it boils, then add the mince and let it heat through.

5. 5

   Pour over a slice of lightly buttered toast.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 348. The excerpt below is the record exactly as published.

Minced Chicken on Toast. — Stew part of a chicken till tender. Take the meat from the bones, and cut it with a sharp knife into small, neat pieces. Strain half a cupful of the stock in which the chicken was stewed, thicken it with a little flour, and add an equal measure of milk. Season pleasantly, and stir the sauce over the fire until it boils ; then put in the mince, let it remain by the side of the fire till hot through, and pour over a slice of lightly buttered toast

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