Chicken Croquettes

Three quarters of a pound of chicken chopped fine and mixed with one tespoonful of salt, half a teaspoonful of pepper, half a teaspoonful of crushed celery seed and one tablespoonful of green parsley, chopped fine. Mix it well together.

Sauce For Chicken Croquettes

Half a pint of the water the chicken was boiled in into which stir one tablespoonful of butter and two tablespoonfuls (not heaped) of corn starch wet with a little cold water and stir it into the boiling chicken water, stir it until it becomes a thick sauce, then pour it over the chopped chicken and mix it well together, then spread it on a shallow plate to cool, then shape it into balls and let it stand half an hour longer in a cool place, then shape it into rolls. Take half a pint of crushed double baked rusk and roll them very fine, then take one egg, to which add two tablespoonfuls of cold water, and beat it together; now roll the croquettes, one at a time, first in the crumbs then in the beaten egg, then in the crumbs again. Have ready on the fire a frying pan with one tablespoon-ful of butter and one of lard in it and when it is hot enough to brown lay in the rolls, turn them quickly and lift in a minute.

Oyster Croquettes

Three quarters of a pound of oysters, put the oysters into a colander and let cold water run through them. Then put them into a saucepan with half a pint of sweet milk and let them scald, then take them out into a colander and let them get cold; then weigh them and chop them, not very fine.

Sauce For Oyster Croquettes

Put half a pint of milk the oysters were scalded in, in a saucepan over the fire, two ouces ofbutter, one tablespoonful of flour, one teaspoonful of salt, one quarter of a teaspoonful of pepper, half a tea-spoonful of summer savory after it is made fine and sifted, half a teaspoonful of crushed celery seed, five tablespoonfuls of crushed oyster crackers, rolled fine. Mix the flour and butter together and stir it in, then put in the salt, pepper, summer savory and celery seed; then put in the crushed oyster crackers and pour it over the oysters. Mix it well together and spread it on a shallow plate to cool, then make it into balls and let it stand half an hour in a cool place, then make it into rolls. Take half a pint of double baked rusk and roll them very fine, then take one egg, to which add two tablespoonfuls of cold water and heat it together, then roll the croquettes one at a time, first in the crumbs then the egg, then in the crumbs again. Have ready on the fire a frying pan with one tablespoonful of butter and one of lard in it and when it is hot enough to brown, lay in the rolls, turn them quick and lift in a minute.

Tongue Croquettes

Three quarters of a pound of tongue chopped, not very fine.

Sauce For Tongue Croquettes

Half a pint of the water the tongue was cooked in, half a teaspoonful of powdered mace, half a tea-spoonful of powdered cloves, one quarter of a tea-spoonful of pepper, half a teaspoonful of salt, two tablespoonfuls of cider vinegar, two tablespoonfuls of flour, two ounces of butter, two tablespoonfuls of crushed double baked rusk. Put the half pint of water the tongue was cooked in into a saucepan over the fire, then put in all the spices and vinegar and mix the flour and butter together and stir it in, stir it until it becomes a thick sauce, then stir in the crushed rusk, then pour it over the chopped tongue and mix it well together, then spread it on a shallow plate to cool, then shape it into balls and let it stand half an hour longer in a cool place, then shape it into rolls. Take half a pint of crushed double baked rusk and roll them very fine, then take one egg, to which add two tablespoonfuls of cold water, and beat it together. Now roll the croquettes one at a time, first in the crumbs then in the beaten egg, then in the crumbs again. Have ready on the fire a frying pan with one tablespoonful of butter and one of lard, and when it is hot enough to brown lay in the rolls, turn them quickly and lift in a minute.