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Chicken Cream or Mince

A dish of minced chicken prepared by boiling a young chicken, removing the breast and upper leg, then mincing the meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chicken Cream or Mince

Ingredients

Directions

  1. Boil the chicken in a cloth until fully cooked.

  2. Remove the breast and upper part of the leg.

  3. Mince the cooked chicken.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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What each ingredient does

Young chicken
Provides the main meat, which becomes the body of the mincemeat once cooked and minced.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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