Beef Croquettes.
You can make these of the cold hash by moulding it into rolls about three and a half inches long, and rather more than an inch in diameter. Roll these over and over on a floured dish or board to get them smooth and regular in shape; flatten the ends by setting each upright on the floury dish, and put enough dripping in the pan to cover them as they lie on their sides in it. It should be very hot before they go in.
Roll over carefully in the fat as they brown, not to spoil the shape. Do not put too many in the pan at once; as fast as they are done take them up and lay in a hot colander until all are ready. Arrange neatly on a heated flat dish and serve.