Roulettes of Chicken.
Cut off the meat from the skeletons of your roast chickens. Put on the bones and stuffing in a quart of water, and stew down to one pint. Meantime, chop the chicken meat fine; mix with one-fourth as much fine crumbs, wet with yesterday’s gravy; add the gizzards, boiled and minced, and the boiled livers pounded; season to taste; bind all with beaten egg; make into balls, and dip into a batter made of three-quarters of a cup of milk, two eggs, about one scant cup of prepared flour, or just enough to make rather thin batter, salted to taste. Fry, as you dip each roulette, in hot lard, or dripping; drain off the fat, and pile them upon a dish. Cool, strain, and season the gravy from the bones; thicken, should it need it; boil once, and serve in a boat to go around with the roulettes. They are a nice entrée.