Minced Chicken with Potato Wall

Ingredients

• Three quarter pounds of cold chicken
• two ounces of butter
• one-half ounce of flour
• one tablespoonful of Worcestershire sauce
• one-half gill of second stock
• six drops of caramel
• one pound of potatoes
• one tablespoonful of cream
• one egg
• one-half teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Chop chicken finely.

2. 2

   Melt 1 ounce of butter, add chicken and brown.

3. 3

   Stir in flour and stock, boil, then season with pepper, salt, Worcestershire sauce, and caramel.

4. 4

   Keep warm.

5. 5

   Boil potatoes, sieve, add cream, remaining butter, and egg.

6. 6

   Arrange potato mixture on a platter, fill center with chicken, and serve.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 29. The excerpt below is the record exactly as published.

Minced chicken with potato wall. — Three quarter pounds of cold chicken, two ounces of butter, one-half ounce of flour, one tablespoonful of Worcester- shire sauce, one-half gill of second stock, six drops of caramel, one pound of potatoes, one tablespoonful of cream, one egg, one- half tea spoonful of salt, one-half tea- spoonful of pepper. Begin with chopping the cold chicken very fine. Melt then in a saucepan, one ounce of the butter and when this is hot put into it the cold chicken and brown thoroughly. Add to this the flour and the stock, stirring all until it boils, when it must be seasoned with the pepper, and sialt> the Worcestershire sauce and caramel thrown in, and then covering the saucepan draw it aside from the fire that it may keep an even heat but not cook. The potatoes must now be boiled and rubbed through a wire-sieve while hot, afid when so floured return them to the saucepan, add the cream, the remainder of the but- 64, ^'^^ ^^■ ter and the egg, and stir all well over the fire until the butter is melted, and the egg dry. Arrange the potato mixture then in a circle upon a hot platter leaving a round hole in the centre, smooth it with a knife, and place in the centre the minced chicken and serve. \ Note. — If it is desired the potato wal) may be browned before the chicken is put in, but if this is done at all it must be done in a very hot oven, otherwise the potato will dry out and become tough and heavy. Cold meat shape. — One pound of cold meat, two ounces of maccaroni, one teacupful of bread crumbs, one ounce of butter, one egg, one tablespoonful of stock, one teaspoonful of salt, one-half teaspoonful of pepper

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