MINCED FOWL--an Entree (Cold Meat Cookery)

Ingredients

• The remains of cold roast fowl
• 2 hard-boiled eggs
• salt
• cayenne, and pounded mace
• 1 onion
• 1 faggot of savoury herbs
• 6 tablespoonful cream
• 1 oz butter
• two teaspoonfuls of flour
• 1/2 teaspoonful finely-minced lemon-peel
• 1 tablespoonful lemon-juice

Instructions

1. Cut out from the fowl all the white meat, and mince it finely without any skin or bone;
2. put the bones, skin, and trimmings into a stewpan with an onion, a bunch of savoury herbs, a blade of mace, and nearly a pint of water;
3. let this stew for an hour, then strain the liquor.
4. Chop the eggs small;
5. mix them with the fowl;
6. add salt, cayenne, and pounded mace, put in the gravy and remaining ingredients;
7. let the whole just boil, and serve with sippets of toasted bread.