wet to mould readily ; make with floured hands into rolls
or ovate balls, roll in flour until well coated, and fry a few
at a time, lest crowding should injure the shape, in nice
dripping, or a mixture half lard and half butter. As you
take them out lay in a hot colander, that every drop of
fat may be drained off. Serve in a heated dish with
cresses or parsley.
CHICKEN CROQUETTES.
Mrs. J. A. Ellis.
Four and one-half pounds chicken boiled and chopped
very fine ; moisten to a thick pulp with the liquor in which
it has been boiled. Mix with this a pint and a half of
mashed potatoes, beaten to a cream ; three eggs, one
teaspoon of mustard, sweet majoram, salt and pepper to
taste ; a little celery chopped very fine ; soften with milk
till very soft, and add a quarter of a pound of butter.
Mould into forms, dip in egg and cracker dust, and fry in
boiling lard.
CROQUETTES.
Mrs. I. N. Isham.
Take cold fowl or fresh meat of any kind, with slices
of ham, fat and lean ; chop all together very fine ; add
half as much grated bread, and season with salt, pepper
and nutmeg; one tablespoon of catsup, one teaspoon of
made mustard and one lump of butter✪ Croquettes; mix well together,
make up in little rolls or balls, dip in beaten yolks of
eggs, cover with grated bread crumbs, and fry brown in
lard.
VALUABLE EECIPBS.
95
CHICKEN PATES.
Mince chicken that has been previously roasted or
boiled, and season well ; stir into this a sauce made of
half a pint of milk, into which while boiling a teaspoonful
of corn starch has been added to thicken ; season with
butter, about a tablespoonful, and salt and pepper✪ Chicken Pates to
taste. Have ready small pate pans lined with a good
puff paste. Bake the crust in a brisk oven ; then fill the
pans and set in the oven a few minutes to brown very
slightly.
FORCE MEAT BALLS.
Mrs. James S. Gibbs.
Mix with one pound of chopped veal or other meat;
one egg; a little butter or raw pork chopped fine; one
cup or less of bread crumbs ; the whole well moistened
with warm water, or what is better, the water from stewed
meat; season with salt and red pepper✪ Force Meat Balls; do up in small
balls, and fry them brown.
PILAN.
Mrs. J. S. Gibbs.
Place a full grown chicken and about one pound of
pickled pork with a pod of red pepper and bunch of
thyme, in a pot with water enough to cover. When per-
fectly tender, put the chicken and pork in a steamer
which fits the pot ; wash your rice carefully, and boil it
seventeen minutes in the water from which the meat was
taken ; make a large gravy tureen full of drawn butter
sauce, to which you add two hard boiled eggs sliced, and
96
THfe HOME COOK BOOK.
capers or chopped pickle ; use about a pint of the water✪ Pilan
in which the meat has been boiled for the sauce, and if
the food is very fat, skim the grease off the top and use
instead of butter for the sauce. When you serve, place
the rice on a large flat dish, and the chicken on top.
DUCKS.
Miss S. P., Albany, N. Y.
Page 40 · 4 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
wet to mould readily ; make with floured hands into rolls or ovate balls, roll in flour until well coated, and fry a few at a time, lest crowding should injure the shape, in nice dripping, or a mixture half lard and half butter. As you take them out lay in a hot colander, that every drop of fat may be drained off. Serve in a heated dish with cresses or parsley.
CHICKEN CROQUETTES.
Mrs. J. A. Ellis.
Four and one-half pounds chicken boiled and chopped very fine ; moisten to a thick pulp with the liquor in which it has been boiled. Mix with this a pint and a half of mashed potatoes, beaten to a cream ; three eggs, one teaspoon of mustard, sweet majoram, salt and pepper to taste ; a little celery chopped very fine ; soften with milk till very soft, and add a quarter of a pound of butter. Mould into forms, dip in egg and cracker dust, and fry in boiling lard.
CROQUETTES.
Mrs. I. N. Isham.
Take cold fowl or fresh meat of any kind, with slices of ham, fat and lean ; chop all together very fine ; add half as much grated bread, and season with salt, pepper and nutmeg; one tablespoon of catsup, one teaspoon of made mustard and one lump of butter; mix well together, make up in little rolls or balls, dip in beaten yolks of eggs, cover with grated bread crumbs, and fry brown in lard.
CHICKEN PATES.
Mince chicken that has been previously roasted or boiled, and season well ; stir into this a sauce made of half a pint of milk, into which while boiling a teaspoonful of corn starch has been added to thicken ; season with butter, about a tablespoonful, and salt and pepper to taste. Have ready small pate pans lined with a good puff paste. Bake the crust in a brisk oven ; then fill the pans and set in the oven a few minutes to brown very slightly.
FORCE MEAT BALLS.
Mrs. James S. Gibbs.
Mix with one pound of chopped veal or other meat; one egg; a little butter or raw pork chopped fine; one cup or less of bread crumbs ; the whole well moistened with warm water, or what is better, the water from stewed meat; season with salt and red pepper; do up in small balls, and fry them brown.
PILAN.
Mrs. J. S. Gibbs.
Place a full grown chicken and about one pound of pickled pork with a pod of red pepper and bunch of thyme, in a pot with water enough to cover. When perfectly tender, put the chicken and pork in a steamer which fits the pot ; wash your rice carefully, and boil it seventeen minutes in the water from which the meat was taken ; make a large gravy tureen full of drawn butter sauce, to which you add two hard boiled eggs sliced, and
capers or chopped pickle ; use about a pint of the water in which the meat has been boiled for the sauce, and if the food is very fat, skim the grease off the top and use instead of butter for the sauce. When you serve, place the rice on a large flat dish, and the chicken on top.
DUCKS.
Miss S. P., Albany, N. Y.
Records on this page
CroquettesChicken PatesForce Meat BallsPilan