Chicken Cutlets.
The meat of your cold fowls chopped very fine; 1 cupful of drawn butter or gravy; 4 eggs; ½ cupful of bread-crumbs; pepper and salt; beaten egg and rolled cracker.
Put the gravy into a saucepan, and when hot, stir in the meat, well seasoned, and the bread-crumbs. As they heat, add the beaten eggs, and mix all well together, stirring constantly for three minutes; then pour out upon a broad dish to cool. When cold and stiff, cut into oblong cakes, three inches long by two wide; dip in egg, then in cracker, and fry in hot lard. Drain, and pile upon a flat dish, log-cabin-wise, and serve.