Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Ingredients

  • Chicken or fowl, mushrooms, flour, butter or bacon fat, parsley, chives, or spring onion, salt, pepper, nutmeg, lemon juice,

Method

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.