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Chicken Croquettes (Take the remnants of cold)

Take the remnants of cold chicken and chop the meat fine. Also chop an onion for each chicken. Fry the onion in a little butter, adding half a spoon of flour; stir a minute, then add the chopped chicken and a gill of broth, salt, pepper and nutmeg. Stir for two minutes. Put all back on the fire, stirring gently.

Spread the mixture on a dish, and put it away to cool. When cold, stir the top well in with the rest, and if very dry, add a little broth. Divide into parts on the paste board of about a tablespoon to each. Have bread-crumbs on the board; make the parts round, dipping each one into beaten eggs, then into the bread-crumbs, and fry in hot lard. Serve hot. All kinds of meat may be made into croquettes after the same manner.