A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Croquette of Chickens

1 page in this part of The British Cookery Book.

Croquette of Chickens

594. Shred and chop very fine the breast of a cold chicken or fowl; have ready some good, thick white sauce, with a little glaze in it, mix…

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