Put half a pint of white sauce in a stewpan, with six tablespoonfuls of broth or milk, let it boil, having cut up about a pound of the remains of any kind of poultry, put it in the sauce, warm it, and add two spoonfuls of liaison to it; season with a little salt, pepper, the juice of half a lemon, stir it, and serve. Do not let it boil, or it will curdle, and be unsightly and unpalatable; a little cooked ham or tongue are good in it, also oysters, and served with bread sippets round. A little chopped parsley sprinkled over makes it look very inviting.

469. Minced Fowl

Cut the remains into small dice, with a little ham or tongue, add thick white sauce, season mildly; it can be served with poached eggs over.

466. Indian Hash Fowl

Make a pint of sauce (p. 70), warm, put into it your pieces of fowl, and serve with rice plain-boiled.

470. Saute Of Fowl

See the article Saute, which is applicable to all kinds of poultry; if the fowl be old, it should be previously stewed.