Beef croquettes
Two cups of minced cold roast beef or steak—(never corned beef). One-quarter as much mashed potato. Season well with pepper, salt and onion juice, with a little very finely minced parsley. Enough gravy to moisten the mixture and a raw egg to bind it.
Work together well, mold into cones, cover with egg and cracker-dust; let them get chilled for two hours and fry in deep, boiling cottolene or other fat, or dripping.