Minced Fowl
From The Cook County cook book, 1912
Serves 2
Serve with sippets of toasted bread.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 177. The excerpt below is the record exactly as published.
MINCED FOWL. — Mince very fine all the white meat from any kind of cold roast fowl, removing the bones and skin. Put into a stewpan with all the trimmings, a 'bunch of savory herbs, ^ a blade of mace and a pt. of soup stock or water, let stew far nearly an hr., and then strain it off. Chop 2 hard-boiled eggs very fine, season the fow^l with a little pepper, salt, and pounded mace, mix it with the eggs, pour in the gravy, having previously added butter and flour enough to thicken, and a little cream
Cook this with the app: pantry check, scaling, and the assistant.