This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
Mrs. Chaffee, Detroit.
One plump chicken, two pounds veal cut from the round. Boil chicken and veal separately in cold water, just enough to cover; pick to pieces and chop. Cut up one-third of a loaf of bread and soak in the broth of the chicken while warm; put all in a chopping bowl; season with salt, pepper, mace and nutmeg; beat three eggs light and mix with the above ingredients; make up in oblong balls; fry brown in hot lard and butter, equal parts.
 
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