Chicken Croquettes

Stir a pint of fine-chopped chicken into a cup and a quarter of sauce, made of one-third cup of flour, three tablespoons butter, a cup of chicken stock and a quarter of a cup of cream; season with a few drops of onion juice, a teaspoon of lemon juice, half teaspoon celery salt, salt and pepper. When thoroughly chilled form into cylindrical shapes; add egg and bread crumbs and fry… Continue reading

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… Continue reading


Make a rich baking powder biscuit dough; roll out one-fourth inch thick, cut into squares; place a spoonful of minced chicken seasoned with herbs and onion and moisten with cold gravy; fold dough over; brush with milk and bake about fifteen minutes.
Serve with leftover gravy to which add the chopped giblets… Continue reading