BEAN CROQUETTES
With molasses and vinegar. The Myrtle Reed Cook Book, 1916
Category: Stovetop
CHICKEN CROQUETTES
Cooked chicken with cream sauce, breaded and deep-fried. The Myrtle Reed Cook Book, 1916
CURRIED CHICKEN
Boil cut-up chicken, then brown with onion, add curry and water chicken was boiled in, thicken. The Myrtle Reed Cook Book, 1916
MOCK OYSTERS
Chopped/ground pork. The Myrtle Reed Cook Book, 1916