Chicken Croquettes.
Chop the meat from your roast chickens, and mix with one-third as much mashed potato. Season; moisten well with a gravy made by boiling down the bones and stuffing in water, then straining and seasoning it. Beat into the mixture one or two whipped eggs; heat and stir over the fire until quite stiff. Turn out and cool; then roll into croquettes, dip in egg and pounded cracker, and fry to a golden brown.