3 c. cooked chicken, cooled
3 slices of ham, cold
2 c. bread crumbs
Salt and pepper
Nutmeg
1 tsp. mustard
4 tbsp. butter
Corn oil
1 tsp. ketchup
1 egg

Chop the chicken and ham together very fine. Add half of the bread crumbs, salt, pepper, nutmeg, mustard, ketchup and butter. Knead all together well until it resembles sausage meat. Make the mixture into cakes the desired size, preferably tablespoon size.

In a separate bowl beat an egg, dip each cake in egg and then cover each thickly with leftover bread crumbs, then fry it in corn oil until lightly browned. Spear with toothpicks and serve hot. Offer barbecue sauce for dipping.