Recipes > Meat > Brown Emince Fowl

Brown Emince Fowl


  • 1 1/2 cups of the prepared fowl
  • 1 onion
  • 1 green pepper, minced fine
  • 3/4 cup of boiling water
  • 2 tablespoons of shortening
  • 4 tablespoons of flour
  • salt
  • white pepper
  • tiny pinch of mustard
  • tiny pinch of poultry seasoning


Pick the meat from the back, carcass and neck and mince fine the giblets. Place in a saucepan and add onion, green pepper, and boiling water to the prepared meat. Cook gently for twenty-five minutes, then place shortening and flour in a saucepan. 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, mustard, and poultry seasoning. Make a border of mashed potatoes on a warm platter and fill the emince in the centre of the platter and garnish with finely minced parsley.


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Mrs. Wilson's Cook Book (1920).

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