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Fowl, Minced, with Mushrooms

Take a quarter of a pound of mushrooms, rub them with salt, and chop finely. Simmer them in a saucepan for ten minutes with half a pint of milk. Remove all skin and gristle from the remains of a cooked fowl, and cut the meat into small pieces. Take the mushrooms out of the milk and put them with the fowl. Mix half an ounce of flour with a table-spoonful of milk, and pour the boiling milk on to it, stirring well. Return it to the saucepan, and stir over the fire till nicely thickened; then put in the fowl and the mushrooms, and let them heat slowly by the side of the fire. Season with pepper and salt, and serve very hot. Probable cost, 3s. 6d.