Cookery for every household

1 tea - sp. chopped parsley. Grated lemon rind. Pepper. Salt. Scraps of pastry. 1 egg. Bread - crumbs or crushed vermicelli. To Prepare the Mixture. — Remove all skin and gristle from the chicken, then weigh it and chop it finely with the ham. Add to the minced meat 1 or 2 table-spoonfuls of good white sauce, enough to bind the mixture together without making it too moist. Season nicely with white pepper, salt, a little grated lemon rind, and the chopped parsley. A few button mushrooms finely chopped and a little chopped truffle may also be added if desired, some grated cheese or any flavouring that will make a nice tasty mixture. Mix all thoroughly. To Finish the Croquettes. — Proceed as for cold meat croquettes (Recipe 1018). Note. — Cooked game, rabbit, or sweetbread may all be used in the same way. Sufficient for 8 to 10 croquettes. 1053. Chicken and Ham Cutlets 6 oz. cooked chicken. 1 gill light stock. 2 oz. cooked ham or 2 yolks of eggs. tongue. Grated lemon rind. 1 table - sp. chopped A squeeze of lemon mushrooms. juice. 1 dessert-sp. chopped A pinch of mace. parsley. Salt. Pepper. 1 oz. butter. A little flour. 1 oz. flour. Egg and bread-crumbs To Make the Mixture.— Chop the chicken and ham finely, removing all skin and pieces of sinew. Melt the butter in a small saucepan, add the flour, and mix with a wooden spoon until smooth. Then pour in the stock, and stir constantly until the R mixture thickens and draws away from the sides of the saucepan. Remove the pan from the fire, add the meat, parsley, mushrooms, and seasonings, and mix well. Then drop in the yolks of eggs and mix again. Turn the mixture on to a plate, smooth it over with a knife, and set aside to cool. To Shape the Cutlets. — When the mixture is cold and set, divide it into seven or eight equal-sized pieces. Take one piece at a time, put it on a slightly floured board, and form it with a knife, also dipped in flour, into a cutlet shape. Use as little flour as possible in the shaping, just sufficient to keep it from sticking to board and knife. Next egg and bread-crumb the cutlets and re-shape them with a dry knife, making them as smooth and neat as possible. If time permits allow them to stand a short time in order to dry before cooking. Then fry them in boiling fat to a golden brown colour, drain well, insert a small piece of spaghetti or fine macaroni in the end of each to imitate the bone of the cutlet, and dish them in a circle, one leaning against the other. Garnish with parsley. 1054. Cold Chicken Fritters Cooked chicken. I Seasoning. Egg and bread-crumbs. | Rolls of bacon. Cut the remains of cooked chicken into neat and convenient-sized pieces. Brush them over with beaten egg that has been seasoned with pepper and salt, and then toss them in fine bread-crumbs. Now fry the prepared pieces in plenty of boiling fat until a golden brown colour, and drain on kitchen paper. Serve the fritters piled up on a hot dish, and garnish with little rolls of bacon. Note. — The chicken may be made more tasty, by marinading it first in a mixture of oil and vinegar, &c. 1055. Ham Mince with Poached Eggs l lb. cooked ham. 1 cupful white sauce. J tea-sp. made mustard. Pepper. 1 tea - sp. tomato ketchup. Hot buttered toast. 4 or 5 poached eggs.