Chicken Croquettes

Ingredients

• Boil two fowls weighing five pounds each
• add one pint cream
• half pound butter
• salt to taste
• pepper to taste

Method

1. 1

   Boil the fowls until very tender, mince fine, and mix with cream, butter, salt, and pepper.

2. 2

   Shape into ovals and fry in lard until brown.

As published

This recipe was extracted from Buckeye cookery (1892), page 155. The excerpt below is the record exactly as published.

pepper to taste; when done take out in a dish and keep hot. To make the gravy, add a half pint or more of water, set the dripping-pan on the stove, and add one table-spoon flour mixed with half cup of cream or milk, stirring slowly, adding a little of the mixture at atime. Let cook thor- oughly, stirring constantly to prevent burning, and to make the > gravy nice and smooth; season more if necessary.—Mrs. L. Hush. BAKED CHICKEN WITH PARSNIPS. _ : _ Wash, scrape, and quarter parsnips, and parboil for twenty min- utes; prepare a young chicken by splitting open at back, place in a dripping-pan, skin side up, lay parsnips around the chicken, sprinkle with salt and pepper, and add a lum, of butter the size * lh hte ha POULTRY. < ee ES euici of an egg, or two or three slices of Sand pickled Nee put eabpes water in pan to prevent burning, place in oven and bake until chicken and parsnips are done to a delicate brown; serve chicken ' separately on a platter, pouring the gravy in the pan over the pars- nips. CHICKEN CROQUETTES. Boil two fowls weighing five pounds each till very re mince fine, add one pint cream, half pound butter

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