Minced Chicken or Game

Ingredients

• a full walnut of butter
• a tablespoon of flour
• a pinch of salt
• a pinch of pepper
• about a tumblerful of milk
• three drops of Tabasco sauce
• half a tablespoon of Worcester sauce
• a squeeze of a lemon

Method

1. 1

   Mince any remains of chicken or game.

2. 2

   Mix butter, flour, salt, and pepper in a Chafing Dish.

3. 3

   Gradually add milk while stirring and cook for five minutes.

4. 4

   Add Tabasco, Worcester sauce, and lemon juice.

5. 5

   Mix in the mince and heat without burning.

6. 6

   Serve with toast or crisp biscuits.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 7. The excerpt below is the record exactly as published.

Minced Chicken or Game. To resume the cult of Chaffinda. Here is another dish which I recommend to the be- ginner. It is a simple mince. Take any remains of chicken or game, pheasant for choice, and mince it (or have it minced) small, but not too small. Never use a minc- ing machine. Put the mince aside, and mix in the Chafing Dish the following sauce : a full walnut of butter, a tablespoon of flour, and a pinch of salt and pepper ; add gradu- PRELIMINARIES 25 ally about a tumblerful of milk. Keep con- tinually stirring this and cook it well for five minutes, adding three drops of Tabasco sauce and half a tablespoon of Worcester sauce, also a squeeze of a lemon

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