Mince-Fowl

• chicken or fowl
• mushrooms
• flour
• butter or bacon fat
• parsley

Measure one and a half to two cups of the minced white meat of a cooked fowl and half a cup or more of mushrooms, peeled and minced. Stew the minced mushrooms in butter or, better, bacon fat, in a covered pan for about fifteen minutes. Melt one and a half tablespoonfuls of butter, add two ounces of flour and stir till smooth; stir in a cup of stock gradually and cook, stirring, for ten minutes.