(In season October to March)
Required: Quarter of a pound of cold turkey. One ounce of cold ham. Three ounces of boiled macaroni. One ounce of butter. One ounce of flour. Quarter of a pint of stock or milk. One egg. Breadcrumbs. Salt and pepper. Parsley.
Chop the turkey and ham finely, cut the boiled macaroni into thin rings.
Melt the butter in a saucepan, stir in the flour smoothly; then add the stock, and stir the mixture over a gentle heat until it will leave the sides of the pan without sticking to it. Next add the chopped ingredients, and salt and pepper to taste. Mix all thoroughly, and turn the mixture on to a plate to cool. Mark it into even-sized divisions. Flour the hands slightly, then form each division of the mixture into a neat cutlet shape. Brush each over with beaten egg, and cover with breadcrumbs.
Have ready a pan of deep frying fat. When a bluish smoke rises from it put in the cutlets, one or two at a time, and fry them a pretty golden brown. Drain them well on paper. Place a short piece of parsley stalk or macaroni in the end of each to represent the bone. Arrange them on a lace paper, and garnish with fried parsley.