Early American Recipe for Chicken Croquettes from 1855.
Recipe/Receipt
1. Chop one pound of cold cooked chicken or turkey very fine.
2. Mix with salt and pepper, 1tsp. chopped onion, and 3 tsp. chopped parsley.
3. Season delicately with mace and nutmeg.
4. Moisten with 3 TBSP of cream and shape into pear shape balls.
5. For the stems insert a clove.
6. Dip this into a beaten egg and then dip into breadcrumbs.
7. Fry in boiling lard (or hot oil) until browned.
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