Directions for Cookery, in its Various Branches

into a stew-pan, and pour over them half a pint of cream, or rich unskimmed milk. Add some butter rolled in Hour, and (if you choose) some small force-meat balls. Set the stew-pan over hot coals. Keep it closely covered, and stew or simmer it gently till the chicken is quite tender, but do not allow it to boil. You may improve it by a few small slices of cold ham. CHICKEN CROQUETS AND RISSOLES. Take some cold chicken, and having; cut the flesh from the bones, mince it small with a little suet and parsley; adding sweet marjoram and grated lemon-peel. Season it with pepper, salt and nutmeg, and having mixed the whole very well pound it to a paste in a marble mortar, putting in a little at a time, and moistening it frequently with yolk of egg that has been previously beaten. Then divide it into equal portions and having floured your hands, make it up in the shape of pears, sticking the head of a clove into the bottom of each to represent the blossom end, and the stalk of a clove into the top to look like the stem. Dip them into beaten yolk of egg, and then into bread-crumbs grated finely and sifted. Fry them in butter, and when you take them out of the pan, fry some parsley in it. Having drained the parsley, cover the bottom of a dish with it, and lay the croquets upon it. Send it to table as a side dish. Croquets maybe made of cold sweet-breads, or of cold veal mixed with ham or tongue. Rissoles are made of the same ingredients, well mixed, and beaten smooth in a mortar. Make a fine paste, roll it out, and cut it into round cakes. Then lay some of the mixture on one half of the cake, and fold over the other upon it, in the shape of a half-moon. Close and crimp the edges nicely, and fry the rissoles in butter. They should be of a light brown on both sides. Drain them and send them to table