Required: Half a pound of cooked chicken.

One ounce of butter.

One ounce of flour.

Half a pint of chicken stock or milk.

Seasoning.

Toast. Melt the butter, stir in the flour, add the milk, and boil till the same thickens. Remove all skin and bone, and chop the chicken rather coarsely. Cool the sauce slightly, add the chicken, season the mixture well, and heat for five minutes without re-boiling. Turn the mince on to a hot dish, and arrange a border round of neat sippets of toast.