Chicken Croquettes

Ingredients

• Fourteen ounces of chicken chopped fine
• half a pint of milk
• four ounces of butter
• one teaspoonful of salt
• two tablespoonfuls of flour
• a pinch of cayenne pepper

Method

1. 1

   Mix the flour smooth in a little of the milk, put the rest over a saucepan of boiling water, and when scalded pour in the flour.

2. 2

   Sprinkle the salt and pepper over the butter and cut it in the milk; when like thick cream mix it thoroughly with the chicken and set aside to cool.

3. 3

   Then make it into twelve croquettes from three to four inches long, roll them in the beaten yolk of an egg, then in grated bread, and fry them in a frying basket.

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 9. The excerpt below is the record exactly as published.

Chicken Croquettes. Fourteen ounces of chicken chopped line, half a pint of milk, four ounces of butter, one teaspoonful of gait, two table- spoonfuls of flour, and a pinch of cayenne pepper. Mix the flour smooth in a little of the milk, put the rest oyer a sauce-pan of boiling water, ami when scalded pour In the flour, sprinkle the salt and pepper over tin1 butter and cut it in the milk; when like thick cream mix it thoroughly with the chicken and pill it aside to cool, then make it Into twelve croquettes from three to four inches long, roll them in the beaten yolk of an egg, then in grated bread, and fry them in a frying-hasket. re to use only flood's Barsaparllla. Mad.- only byC. I. HOOD & CO., Apoth- ecaries. Lowell. M;bs. Sold by all drug- gists. 100 Doses ( toe Dollar. Hood-'s (<><>]> Boohs Nns. i . 2, ami .;. published by C. I. Hood A Co., proprietors of Eiood's Barsapa- rllla, Lowell, Mass., have had a \ery Wide circulation, and are still sought after bj housekeepers who value highly the many excellent receipts they con- tain. Copies may he had hy sending a two-cent stamp to th<' publishers. Lumps in the Seek. Joseph Dniiphy, 214 Central Street. Lowell, M;ess., had BWellingS and lumps on his neck and face, which various pastes, ointments, and medicines failed to stop. A shopmate, whose wife had been cured of a sore on her arm by Hood's Barsaparllla, recommended the medicine, and In- bought a bottle. In three days there was a change in the eruptions, and Ave bottles effected a complete cure, leaving the skin smooth and fair, putting him in good condition. Scrofulous Sores. " I was severely afflicted with scrofula. and for over a year had two running sores on my neck. Took five bottles of Hood's Barsaparllla and consider myself entirely cured." C. E. Lovejoy, Tyler Street, Lowell, Mass. .l/i Indiana I'nst muster. ■■ In justice t<> Hood's Sarsaparilla, I will give a little history of what it has clone for my wife. For twelve years she lias been afflicted with a stomach trouble, which at times would take different Shapes. Sometimes she would sutler severe cramps, at other times an aching, gnawing sensation. She received only temporary relief from medicines, until a friend induced us to try Hood's Barsapa- rllla. About Nov. i.">. 1884, she began to take it. weighing then only 113 pounds. She has now taken three bottles, ami weighs 130 pounds, and she is so much reheved that she feels confident Of perma- nent cure." Is \i mi Pn i lis. Yockey. Ind. The Best Cure. " I have used the renowned BOOd'S S.i rsaparilla, for scrofula, and find it to be the best cure for the disease." Mi;s. I.. MiLi.ru. Baltimore pike, Cincinnati, O. 10 TTTGII-KTIIKET COOK BOOK. 34. Tomato and Lamb Pic. Take the remains of a roast of lamb, or a boiled leg of lamb, and cut up into small pieces (fat and all), and put in a deep dish, first a layer of bread-crumbs, then the meat, and then either cut up raw tomatoes or canned tomatoes, and pepper and salt until the dish is full, then turn in any gravy you may have left. On the top of the dish put coarse bread crumbs with little pieces of butter to make a handsome crust, as you would on scalloped oysters, and then bake for about three-quarters of an hour. In place of all bread-crumbs you can use some cold cooked potatoes. Hood's Sar- saparilla cures biliousnes and headache. 35. Spiced Tomato Beefsteak. Take a very thick steak from the round of beef, cut gashes into it with a knife and fdl the holes with powdered cracker and spices, and little bits of but- ter, then roll up tightly and tie with a string. Take a quart of canned tomato in a tight sauce-pan and lay the roll of beef into it, cover closely, and let it cook slowly for at least two and a half or three hours, till the meat is thoroughly done. Then untie the roll and serve on a platter with the tomato about it, which will then be a thick sauce. Hood's Sarsaparilla will purify and enrich your blood. 3d. Veal Loaf, for Lunch, Etc. Three pounds of lean veal, boiled a lit- tle while and chopped very fine with a quarter pound of raw salt pork, two or three eggs well beaten, one cup pounded cracker, one teaspoonful pepper, one and a half teaspoonfuls of salt. Mix well to- gether, press it down hard in a pan, set the pan into a meat-pan, pour water into the outside1 pan, set in the oven, and bake slowly for about an hour. When cold cut in slices. Take Hood's Sarsaparilla now. 37. (ceils. Mince fine one cup of rare roast beef, add one-fourth cup of dry bread-crumbs, one-fourth of ;i small onion (grated), one teaspoonful of chopped parsley, one- fourth teaspoonful of pepper, one tea- spoonful Of sal

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