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Fowl, Croquettes Of

Mix with every half-pound of cold fowl (free from bone or gristle), two ounces of scraped ham. Make half a pint of gravy, by boiling the bones and rejected pieces. Fry two or three shallots in a little butter, add the gravy, and season with powdered mace, pepper, salt, and half a tea-spoonful of pounded sugar. Rub up a table-spoonful of flour with two ounces of butter; put this and the mince to the gravy, and when thick, stir in the yolks of two well-beaten eggs. Make into balls as soon as cold, and fry a nice brown. Roll them in egg and bread-crumbs before frying. Time, ten minutes to fry.