Sunday, December 4, 2011
Cut the legs and second joints from two cold roast fowls; score them closely, season them with pepper and salt, and lay them by, ready to broil. Mince the rest of the meat fine. Make a white sauce by mixing together over the fire two ounces of butter and two of flour until they form a smooth paste; gradually add enough boiling milk to make a good thick sauce, season with half a teaspoonful of salt, quarter of a saltspoonful of white pepper, and the same quantity of grated nutmeg; add the minced fowl, and heat; now broil the legs and thighs, and after dishing the mince on a hot platter, lay them on it, and serve hot.
Labels: Grilled Fowl