Hashed Chicken

Chicken, carrots and onions simmered in herbs and lemon.

Put the bones and small pieces of any kind of cooked chickens into a saucepan with cold water enough to cover, add a few sliced fried onions, two carrots, sweet herbs, a blade of mace, and salt and pepper to taste. Place the pan over the fire and boil until all the goodness is extracted; then strain the liquor and add a little flour and butter to thicken it. Put into a saucepan the chicken-meat, add the gravy and place the pan on the side of the fire where it will simmer for twenty minutes; squeeze in the juice of half a lemon just before serving. Put the pieces of chicken on a dish, pour the gravy over and garnish with croutons of fried bread.