One and a half pounds of chicken, and two sweetbreads cut very fine with a knife; put a little salt and pepper and a very little grated nutmeg in it. Make a gravy of nearly one pint of milk; beat up the yolk of one egg and cook it in the milk, then stir in a spoonful of butter, mixed with two-thirds of a spoonful of flour. Cook this in the milk till it is ropy, then stir the chicken into it, and set it away to cool. Take out some of the gravy, as it may make it too soft, then add if it is needed. When cool, roll them into shape, dip them in white of egg, then in cracker, and boil them in hot lard. This makes one dozen croquettes.

Chicken Croquettes

Two chickens and two sets of brains, both boiled, two sprigs of parsley chopped, one nutmeg grated, one even tablespoonful of finely chopped onion, the juice and grated rind of one lemon, salt, black and red pepper to taste. Chop the meat very fine; mix all well together and add cream until it is quite moist, or just right for moulding. This quantity will make two dozen croquettes. Mould them into the shape of pears; dip them into beaten egg, and roll them in cracker dust or bread-crumbs, then fry in boiling lard. Any kind of cold meat can be made into croquettes, only substituting rice for the brains.