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Pennsylvania cookbook, 1889
Page 15
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Chicken Croquets One chicken of six lbs. boil and chop fine small bunch of parsley one small onion 1/2 nut meg salt and pepper put in kettle 1/2 lb. of butter let it melt Drudg in half cup of flour and enough to stifen stir all the time. Pour over the mixture one pint of cream one tea/2 cup of chicken Broth let
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Chicken Croquets One chicken of six lbs. boil and chop fine small bunch of parsley one small onion 1/2 nut meg salt and pepper put in kettle 1/2 lb. of butter let it melt Drudg in half cup of flour and enough to stifen stir all the time. Pour over the mixture one pint of cream one tea/2 cup of chicken Broth let
Szathmary Culinary Manuscripts and Cookbooks
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