This is a good way of using the remains of boiled or roasted fowls. One quart of stock made from the carcasses, etc., of the fowls. one quart of stock made from the carcasses, etc. of the fowls, well-seasoned.

Two tablespoonfuls of white roux. Half a cup of fine dry bread-crumbs. Nearly two cups of minced chicken (very fine). Chopped parsley, pepper, and salt.

Heat the stock, add the bread-crumbs, let it boil, put in the minced meat, bring again to a boil, and stir in parsley and the roux. Boil one minute.

If you are short of stock, heat a cup of milk, stir in a table-spoonful of butter, then the crumbs, and add to the scalding stock in which the chopped meat has been heated. Boil one minute, take from the fire and beat in a well-whipped egg before serving.

Cold turkey and duck may be used instead of chicken, also cold lamb, but not mutton.