Hashed Fowl

• Trimmings of 2 cold, roast fowls
• 1 bay leaf
• 1 blade mace

Divide fowl into neat pieces. Boil fowl bones, bay leaf, mace and sliced vegetables in 1 pt. water for good stock. Melt butter in a saucepan, stir in flour, and lightly brown the roux; stir in the stock, boil well and season to taste. Add the trimmed pieces of fowl to sauce and heat thoroughly.</