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Chicken Rissoles

Pick the flesh from a cold chicken, mince it finely, and to every quarter of a pound of meat put one ounce of lean ham, one ounce of finely-grated bread-crumbs, a small onion, boiled and chopped, a piece of clarified butter about the size of a walnut, half a salt-spoonful of salt, half that quantity of pepper, and two or three grates of a nutmeg. Mix these thoroughly, then moisten the mixture with a little stiff white sauce. If this is not at hand, it may easily be made by boiling the trimmings of the chicken with suitable seasonings and a little gelatine. Let the mixture get cold, and form it into balls. Make some good pastry, and roll it out thinly. Cover the balls with it, and fry them in hot fat till they are a light brown, drain them thoroughly from the fat, and serve them piled high on a napkin, with fried parsley garnishing the dish. Time to fry, ten minutes, Probable cost, 6d., exclusive of the cold chicken. Allow two for each person.