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Cod, Croquettes Of

Take the remains of cold cod, remove the skin and bones, and mince one pound very finely with one dozen oysters, or two dozen cockles, a little pepper and salt, and four ounces of finely-grated bread-crumbs; work the mixture well together with a little cream, and make it up into balls about the size of an egg; dip these in beaten egg and bread-crumbs, fry them in hot lard till lightly browned, and serve them piled high on a dish, and garnished with parsley. Time to fry, ten minutes. Probable cost, 6d., exclusive of the cold cod and oysters. Allow two croquettes for each person.