Chicken Croquettes ( Mrs. Chauncey I. Filley ).
Ingredients: Two chickens and two sets of brains, both boiled; one tea-cupful of suet, chopped fine; two sprigs of parsley, chopped; one nutmeg, grated; an even table-spoonful of onion, after it is chopped as fine as possible; the juice and grated rind of one lemon; salt and black and red pepper, to taste. Chop the meat very fine; mix all well together; add cream until it is quite moist, or just right for molding. This quantity will make two dozen croquettes. Now mold them as in cut (see above); dip them into beaten egg, and roll them in pounded cracker or bread-crumbs; fry in boiling-hot lard. Cold meat of any kind can be made into croquettes following this receipt, only substituting an equal amount of meat for the chicken, and of boiled rice for the brains. Cold lamb or veal is especially good in croquettes. Cold beef is very good also. Many prefer two cupfuls of boiled rice (fresh boiled and still hot when mixed with the chicken) for the chicken croquettes, instead of brains.