Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take cold meats picked from the bone and finely chopped, to one cupful add the juice of one onion, if the meat is fresh give it salt, pepper and sage; add one cupful of breadcrumbs, break in an egg or two, and moisten if necessary with a little water. With floured hands make into small cakes and fry brown on both sides.