However, left-over chicken or turkey may be served in the following dishes:
BROWN EMINCE FOWL
Pick the meat from the back, carcass and neck and mince fine the giblets. Place in a saucepan and add to one and one-half cups of the prepared meat
One onion,
One green pepper, minced fine,
Three-quarters cup of boiling water.
Cook gently for twenty-five minutes, then place in a saucepan two tablespoons of shortening and four tablespoons of flour. Stir to blend thoroughly and then brown until a rich golden brown. Turn in the prepared emince and stir to mix and season with
Salt,
White pepper,
Tiny pinch of mustard,