This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 pair of sweetbreads 4 whole cloves 1 sprig of parsley
Clean and singe the chicken as directed, rut it on to cook in boiling water; add the onion, bay leaf, cloves and parsley. Cover and simmer gently until the meat is very tender. While this is cooking, prepare the sweetbreads. Trim all the fat and pipes off, wash well in cold water, and soak for fifteen minutes; drain, cover with boiling water, add one teaspoonful of salt, and stand over a very moderate fire for twenty minutes. Do not boil, as it makes them very tough. When done, throw them into cold water for a few minutes, remove the fibrous skin from the outside, and chop the sweetbreads fine with a silver knife. A steel knife spoils the flavor on account of the acid they contain. As soon as the chicken is done, remove the skin and bones, put them back in the kettle to simmer longer, add salt, and the liquor may be used for soup. Chop the meat very fine, then mix it with the sweetbreads, and to every pint of this meat allow
1/2, pint of milk or cream
1 large tablespoonful of butter
2 large tablespoonfuls of flour
1 large tablespoonful of chopped parsley
1 teaspoonful of onion juice
1 teaspoonful of salt
1/4 teaspoonful of nutmeg, grated
Cayenne and pepper to taste
Put the milk on to boil in a farina boiler. Rub the butter and flour to a smooth paste, then stir it into the boiling milk, and stir continually until it is very thick; take it from the fire, add the meat, and beat until thoroughly mixed; add the seasonings, tasting to see if enough salt and pepper; then turn out on a large plate to cool. When cold and hard, form into cone-shaped croquettes. (There are moulds that come for this purpose.) Dip first in egg and then in bread crumbs, and fry in boiling oil or fat.
Serve at once with a small sprig of parsley in the top of each croquette.
To warm over, place them on soft paper and stand them in the oven for a few moments. Cold roast chicken or turkey may be made into croquettes; you may also use calf's brains instead of sweetbreads, prepared in the same manner.
Where the family is small, the white meat of the chicken may be used for salad, and the dark for croquettes. With a pair of sweetbreads, a four-pound chicken will make a quart of nice soup, nine croquettes, and one and a half pints of chicken salad; using all the meat, you make thirteen croquettes.