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Chicken Fritters

Take a cold roasted chicken and mince the white meat fine. Beat four eggs with half a pint of milk and one pint of cream, and then stir in sufficient ground rice to make a thin batter. Put the minced chicken in the batter with two tablespoonfuls of finely-shredded candied lemon peel, the grated peel of one fresh lemon, and sweeten to taste with caster-sugar. Then turn into a saucepan and stir over the fire with a wooden spoon. Leave the mixture until cool when cooked, then roll it out, and cut it into small rounds. Put a lump of butter into a fryingpan and make it hot; then put in the fritters and fry them until lightly browned. Drain them, lay on a folded napkin, sift powdered sugar over, and serve.