These are very delicious, and should be accompanied by milk or cream crackers, with slices of lemon passed to such guests as would like the additional relish.
Croquettes of Game.
Remains of cold grouse, quail, etc.
Giblets of the same, or of poultry, boiled and cold.
Gravy.
One-fourth the quantity of fine bread-crumbs that you have of meat.
Season with pepper and salt.
Raw egg, beaten, for binding the mixture together, also some in a separate vessel for coating the croquettes.
Fine cracker-crumbs.