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Croquettes of Fowl

Take the remains of a cold fowl, and mince it very finely; put it in a saucepan with a little gravy, a little salt, pepper, and pounded mace, and a table-spoonful of cream. Let the whole boil, stirring it well all the time, and, if necessary, thicken it with a little flour, or a few bread-crumbs. When cold and firm, roll it into balls about the size of a walnut, dip them in egg and bread-crumbs; do this once or twice, and fry them in plenty of hot dripping until they are lightly browned; pile them on a napkin and garnish with crisped parsley (see CRISPED PARSLEY). Time to fry, ten minutes. Probable cost, 4d., exclusive of the cold meat. Allow two or three for each person.