Some good gravy or drawn butter, thickened with browned flour.
Beaten egg for a liaison.
A pinch of mace, a very little grated lemon-peel, and chopped parsley to taste.
Some currant jelly, in the proportion of a small teaspoonful to each cup of gravy.
Stir the jelly well into the gravy, season and wet up with this the meat and crumbs, add the beaten egg, make into rolls, and flour these, or dip in egg and cracker-crumbs before frying.
A Nice Breakfast Dish
May be made of these by piling them in the centre of a flat dish, within a wall, about two inches high, of mashed potato, moulded to fit the inside of the dish, and browned in the oven. You had best use the platter of a chafing-dish for this purpose, or one of stone china. You can, if you like, brush the “wall” over with beaten egg before setting in the oven. Have ready some good, brown gravy, with a little currant jelly stirred into it; also, a small glass of claret. Thicken with browned flour, boil up once, and pour over the croquettes.
Or,
This is still nicer, if you add to the gravy some mushrooms, previously fried in butter, and chopped up. If you use these, you may, if you like, omit the potato wall, garnishing the pile instead, with triangles of fried bread.