Mrs Beetons Poultry and Game Revisited
Minced Fowl
An Entree
(Cold Meat Cookery)
Leftover Cold Roast Fowl
2 Hard Boiled Eggs
1 Onion
1 Bouquet Garni of Savoury Herbs
25g (1oz) Butter
6 tbsp Cream
2 tbsp Flour
1 tbsp Lemon Juice
˝ tsp Lemon Peel, finely minced
Salt, Cayenne and Ground Mace, to taste
Cut all the white meat from the fowl and mince it finely without any skin or bone.
Put the bones, skin and trimmings into a saucepan with an onion, bunch of savoury herbs, blade of mace and nearly a pint of water
Allow to stew for an hour, then strain the liquor.
Chop the eggs small, mix with the minced meat.
Add salt, cayenne and ground mace.
Add the gravy and remaining ingredients
Allow to just boil and serve with sippets (triangles) of toasted bread.
Time: Rather more than 1 hour.
Seasonable at any time.
Note: Another way to make this is to mince the fowl and warm it in white sauce or Béchamel Sauce.
When dressed like this, 3 or 4 poached eggs may be placed on the top. Oysters, or chopped mushrooms, or balls of oyster forcemeat, may be laid round the dish.
MINCED FOWL
an Entree
(Cold Meat Cookery)
956. INGREDIENTS - The remains of cold roast fowl, 2 hard-boiled eggs, salt, cayenne, and pounded mace, 1 onion, 1 faggot of savoury herbs, 6 tablespoonfuls of cream, 1 oz. of butter, two teaspoonfuls of flour, 1/2 teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice.
Mode - Cut out from the fowl all the white meat, and mince it finely without any skin or bone; 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; let this stew for an hour, then strain the liquor. Chop the eggs small; mix them with the fowl; add salt, cayenne, and pounded mace, put in the gravy and remaining ingredients; let the whole just boil, and serve with sippets of toasted bread.
Time - Rather more than 1 hour.
Average cost, exclusive of the fowl, 8d.
Seasonable at any time.
Note - Another way to make this is to mince the fowl, and warm it in white sauce or Béchamel. When dressed like this, 3 or 4 poached eggs may be placed on the top: oysters, or chopped mushrooms, or balls of oyster forcemeat, may be laid round the dish.
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