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Salt, Cayenne, Nutmeg

Half a pint of Brown Sauce.

One ounce of Parmesan Cheese.

Pound the fowl well and season thoroughly.

Roll the paste out thinly, lay the pounded fowl on in little heaps, fold the paste over and cut out like small croquettes. Let these stand for half an hour to dry thoroughly. Then drop them into boiling water and cook for about ten minutes. Drain, and serve with the cheese and sauce over.