Chicken Cream or Mince

Ingredients

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

Instructions

1. Boil a nice young fowl in a cloth.
2. When done, take the breast and upper part of the leg; mince and pound them in a mortar.
3. Chop up the rest of the chicken with all the bones broken.
4. Put the chopped chicken into a stewpan with a quart of water, a few allspice, a little nutmeg, and pepper.
5. Let it stew to a pint or less.
6. Strain the gravy.
7. Rub the minced chicken through a sieve into the strained gravy.
8. Thicken with two spoonfuls of good fresh cream, or a little maizena rubbed in a pat of butter—not too rich.
9. Heat the mixture in a mug in a saucepan of boiling water.
10. Add a little salt to taste.
11. Serve two or three spoonfuls to an invalid.