Croquettes
Mince beef, veal or lamb as fire as possible, season with salt and pepper, a small dash of powdered mace, a piece of onion the size of a pea, grated, then make for it a sauce in this way: Take a large tablespoon of butter, two tablespoons of flour, one-half tumbler of cream or milk, a little salt; mix smoothly together and boil, stirring all the time. When you take it from the fire put in the yolks of two eggs well beaten and stir the meat together. When hard and cold, shape and fry in hot lard.