ENGLISH SAVOURY CROQUETTES
To each cup of fine bread crumbs use 1 tablespoon of mixed sweet herbs and 1 teaspoon of minced onions and bind all together with 1 egg, slightly beaten. Season with ½ teaspoon of salt, 1 scant saltspoon of pepper, ½ teaspoon of celery salt, form into balls, roll in egg, and then in crumbs, and fry in deep fat until golden brown. Serve with a brown sauce or as a garnish to nut loaf.
MIXED VEGETABLE CROQUETTES
Boil separately ten carrots and 3 turnips and 5 potatoes and chop fine; then mash, and add to them 1 tablespoon of butter and 3 tablespoons of hot milk. Put 1 tablespoon of butter in a frying pan, and when melted cook slowly in it for ten minutes, or until beginning to brown, 1 large onion chopped fine. Add this to the mashed vegetables, also 1 tablespoon of chopped parsley, and season with salt and pepper. When cool form them into croquettes or flat cakes, and dip in egg, and then in fine crumbs, and fry. If croquettes are made fry in deep, hot fat; if cakes are made they can be fried in a frying pan like pancakes, and browned on one side, then on the other. Serve plain, or as a garnish to other vegetables, or with Spanish sauce.
Any of the mixtures for croquettes can be moulded into flat cakes and fried until browned in butter on a griddle or in a shallow frying pan.
Take not away the life you cannot give,
For all things have an equal right to live.