1904 - The Blue Grass Cook Book

Chicken Croquettes

DDV CULINARY

Take a chicken and wrap in a cloth and boil till tender.
Add to the water parsley, salt, and a little onion.
Skim the water and set aside to cool.
When the chicken is cold, skin and cut up, removing all gristle and fat.
Chop and add 2 tablespoons flour and 1 of butter.
Take 2 1/2 cups of liquor, season with salt, pepper, and mace, and boil.
When it boils, stir in the butter and flour till very smooth.
Add 1 large cup of bread-crumbs and mix thoroughly.
Add the minced chicken, and cook all for a few minutes and set aside to cool.
Mould into croquettes, dip in the beaten egg and then cracker-dust.
Let them stand awhile and fry in boiling lard, and drain as soon as done.