Chop very fine the meat from two fine large boiled chickens; season with pepper and salt, a piece of onion the size of a nutmeg chopped very fine, a tablespoonful of chopped parsley, and half a saltspoonful of grated nutmeg; melt in a stew-pan half a pound of butter, and stir in flour to make a stiff batter; in this stir a pint of the broth the chickens were boiled in, and a gill of cream, give a boil up, add the chicken, stir it well through, and spread out on a dish to cool; form the croquettes in a wineglass or croquette mould, dip them in beaten yolk of egg, roll in cracker dust, or very fine bread crumbs which have been grated and sifted, and boil in lard.

Chicken Croquettes, No. 2

Boil a pair of chickens, when cold chop very fine, season with salt, pepper and a little grated nutmeg, and a small piece of onion chopped very fine; put into a sauce-pan a pint and a half of new milk, or cream, when hot stir in it a quarter of a pound of butter, and two tablespoons of flour mixed with a little cold milk, boil until thick, then put in the chicken, stir it well in, and set it away to cool. Mould and boil in lard. The brains from a calf's head boiled and chopped in the chicken is an improvement to this recipe. Five pounds and a half of chicken make two dozen croquettes.

Chicken And Sweetbread Croquettes

Chop very fine the meat from one large chicken, parboil and chop four sweetbreads: mix the chicken and sweetbreads well together, season with pepper and salt, a tablespoonful of chopped parsley, and a piece of onion the size of a shellbark also chopped very fine, and half a saltspoon of grated nutmeg; melt in a stew-pan six ounces of butter, and stir in flour until a stiff paste; thin this with half a pint of rich broth made from the broth the chicken was boiled in reduced until very rich, and four tablespoons of cream; give all a boil up, stir in the chicken and sweetbreads, pour on a dish to cool; when stiff, mould in a wineglass or croquette mould, and dip them in beaten yolk of egg, roll them in cracker dust or very fine bread crumbs, and fry in boiling lard.

A Plainer Way

Mince very fine the meat of one chicken, or two pounds of cold veal and as much cold boiled ham, season to taste with parsley chopped, and pepper and salt; boil a pint of milk, stir in butter the size of an egg and as much flour as will make a stiff batter, stir in the meat, give a boil up, spread out to cool; mould the couquets, dip them in beaten polk of egg, roll them in cracker dust, and fry in boiling lard.

Professor Blot's Croquettes

For, Twelve Croquettes

Half a pound of cold chicken chopped very fine, one small onion also chopped very fine, and fried in a tablespoonful of butter, just before finished one tablespoon of flour stirred in, then add a gill and a half of broth, a little salt and pepper, five small mushrooms chopped fine; or a tablespoonful of boiled rice, a little nutmeg, boil up once and just before taking from the fire, stir in the yolks of two eggs, stir together very quickly and turn out on a dish to cool; shape and dip in beaten yolk of egg, roll in fine crumbs or cracker dust, and boil in lard like doughnuts.

Another Way

Mince the remains of cold roast or boiled chicken or turkey very fine, season with salt, pepper, nutmeg and a small onion chopped fine, and a little chopped parsley; melt in a stew-pan a heaping tablespoon of butter, stir in it two tablespoons of flour, and a small teacup of cream, give a boil up, stir in the meat, turn out to cool, shape, dip in beaten yolk of egg, roll in cracker dust, boil in hot lard.