Chicken Balls or Cutlets

Ingredients

• one ounce of butter
• one ounce of flour
• a gill of milk or stock
• some finely minced parsley
• a few pieces of finely grated lemon peel
• pepper to taste
• salt to taste
• cayenne to taste
• a little grated thyme
• brush over with beaten egg
• roll in fine breadcrumbs
• fry in plenty of oil

Method

1. 1

   Stir butter, flour, milk or stock, parsley, lemon peel, pepper, salt, cayenne, and thyme together over the fire until smooth.

2. 2

   Stir in cooked chicken, cool, shape into balls or cutlets, brush with beaten egg, roll in breadcrumbs, and fry until golden brown.

3. 3

   Drain on blotting paper and serve hot garnished with fried parsley.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 160. The excerpt below is the record exactly as published.

one ounce of flour, with a gill of milk or stock (or half of each), some finely minced parsley, a few pieces of finely grated lemon peel, pepper, salt, and cayenne to taste, with a little grated thyme; stir these together over the fixe till smooth, then stir in the chicken and cook over the fire ; when cooked, turn it out to get cool, and when perfectly cold shape it into balls or cutlets, using flour to prevent the hands sticking , then brush the balls over with beaten egg and roll in fine breadcrumbs, and fry in plenty of Jri

Cook this with the app: pantry check, scaling, and the assistant.