Mince the meat, and pound the giblets in a Wedgewood mortar, when you have removed skin and cartilage from the gizzards. Moisten with gravy as you pound, until all are smooth. Mix into this the raw egg and seasoning, then the meat, lastly the bread-crumbs. Mould, dip in egg, then in cracker-powder and fry in boiling fat. The dripping from roast poultry may be used for this purpose. Not that from beef or mutton, as it spoils the flavor of the game.
It is easy to reserve giblets for this dish by a little foresight, and in no other shape are they more useful.
Veal and Ham Croquettes.
Cold roast or stewed veal, the remnants of cutlets or chops, freed from bone, skin and gristle, and minced fine.
Half the quantity of cold boiled ham. A little fat on a slice, now and then, is an improvement.
Gravy or drawn butter thickened with browned flour to moisten the meat.
One-fourth as much fine bread-crumbs as you have meat.
Yolks of one or two eggs, boiled hard and powdered, then beaten into the gravy.
Season with chopped parsley and pepper. The ham usually supplies sufficient salt.