Recipe: Meat Scouffle

Make 1 cup of white Sauce and season with chopped parsley and onion juice. Stir 1 cup of chopped meat (CHICKEN, TONGUE, VEAL or LAMB) into the Sauce. When hot, add the beaten yolks of two eggs; cook 1 minute and set away to cool. When cool, stir in the whites, beat very stiff. Bake in a buttered dish about twenty minutes and serve immediately.

The Fun of Cooking, by Caroline French Benton (Year 1915)