Minced meat rolled in thin bacon, dipped in batter and fried and sezed with white Italian sauce.

Take the remains of cooked chicken, some of the livers and hearts cooked, and small quantity of lean ham, enough altogether to make two cups pressed, or a pound. Stir a teaspoonful each of butter and flour together over the fire and put in a half cup water or broth. Season rather highly with pepper, mushroom or walnut catsup, thyme and grated lemon peel, add the minced chicken, which makes a stiff sort of sausage meat; set it away to get cold. When cool enough make in shape like corks of champagne bottles. Cut bacon slices as thin as possible; roll up the mince in a slice of bacon, dip in batter and fry light colored. Serve with sauce.