Chicken Fritters

From 1922:

Twelve slices bread,
1 cup cooked chopped chicken,
2 tablespoons butter,
3 tablespoons flour,
¼ teaspoon celery salt,
½ teaspoon salt,
pinch of pepper,
½ cup milk.

Cook the chicken with seasonings in butter for two or three minutes. Add flour and when blended with the meat add milk and cook until a paste is made. Spread this paste between slices of bread,, making six sandwiches. Cut off the crusts and dip each sandwich in a mixture of one cup of milk and two eggs beaten slightly. Fry in butter until a golden brown on each side. Serve hot, garnished with crisp celery.
These so-called “fritters” may be made of any kind of leftover cooked meat excepting beef and also crab meat. Always season to taste, the amounts given being sufficient to make palatable. This recipe makes six fritters.