Have some nice pieces of veal or fowl, chopped fine, season with nutmeg, pepper and salt to your taste.
Boil one-half pint milk with one small garlic. Thicken with two tablespoonfuls flour, and one tablespoonful butter.
Let it remain till thoroughly done: stir in the meat and then form the croquettes. Roll in bread crumbs, then the yolk of an egg, then in bread crumbs, and fry a nice brown.—Miss E. P.
Croquettes.
Take cold meat or fresh meat, with grated ham, fat and lean, chopped very fine—add one-half as much stale bread grated, salt, pepper, and nutmeg, one tablespoonful catsup, a lump of butter.
Knead all well together—if not soft enough add cream or gravy. Make in cakes the shape of a pear; dip them in the yolk of an egg beaten, roll in dried bread crumbs, and fry a light brown.—Miss M. C. L.
Sausage Croquettes.
2 pounds of meat.
4 eggs.
1 cup butter.