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Pennsylvania cookbook, 1889
Page 15c
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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 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 cup of chicken Broth let
Szathmary Culinary Manuscripts and Cookbooks
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