French and Other Receipts for Minced Fowl (Entrée)

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By Eliza Acton

Published 1845

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Raise from the bones all the more delicate parts of the flesh of either cold roast, or of cold boiled fowls, clear it from the skin, and keep it covered from the air until it is wanted for use. Boil the bones well bruised, and the skin, with three quarters of a