Chicken Cream or Mince

Ingredients

• 1 nice young fowl
• 1 quart water
• allspice
• nutmeg
• pepper
• 2 spoonfuls good fresh cream
• 1 pat butter
• salt

Instructions

1. Take a nice young fowl; boil it in a cloth.
2. When done, take the breast and upper part of the leg; mince and pound it in a mortar.
3. Chop up the rest of the chicken, with all the bones broken, and put it into a stewpan with a quart of water, a few allspice, a little nutmeg and pepper.
4. Let it stew down to a pint or less.
5. Strain the gravy, then rub the minced chicken through a sieve into it.
6. Thicken with two spoonfuls of good fresh cream, or a little maizena rubbed in a pat of butter -- not too rich.
7. This mixture can be heated in a mug in a saucepan of boiling water; do not forget a little salt.
8. Two or three spoonfuls may be taken by an invalid.