Minced Fowls on Toast

Ingredients

• cold roast or boiled fowls
• three-fourths of a pint of water
• half a cup of cream
• three tablespoonfuls of butter
• a tablespoonful of flour
• three hard-boiled eggs

Method

1. 1

   Remove meat from fowls and keep covered.

2. 2

   Boil bones and skin with water until reduced.

3. 3

   Strain and skim fat, then mix with cream, butter, and flour in a saucepan.

4. 4

   Stir until boiling, add minced fowl and chopped eggs, season, and serve over hot toast.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 178. The excerpt below is the record exactly as published.

MINCED FOWLS ON TOAST, Kemove from the bones all the meat of either cold roast or boiled fowls. Clean it from the skin, and keep covered from the air until ready for use. Boil the bones and skin with three-fourths of a pint of water until reduced quite half. Strain the gravy and let it cool. Next, having skimmed off the fat, put it into a clean saucepan with half a cup of cream, three table- spoonfuls of butter, well mixed with a tablespoonful of flour. Keep these stirred until they boil. Then put in the fowl finely minced, with three hard-boiled eggs

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