MINCED CHICKEN
1 cup of cold chicken, cut in small, even pieces.
½ cup of chicken stock.
1 teaspoonful of chopped parsley.
½ teaspoonful of salt.
A pinch of pepper.
1 oz. of butter.
Put the chicken stock—which is the water the chicken was cooked in—or good stock into the saucepan, and mix in the chicken and seasoning, and cook and stir till it is rather dry. Serve as it is, or on squares of buttered toast. You can make any cold meat into hash in this way, having it different every time. Sometimes you can put in the chopped onion, or a cup of hot peas.