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Meat Croquettes

Take any kind of cooked meat at hand. The remains of fowl, a few slices of ham, with an appropriate seasoning of chopped mushrooms, grated nutmeg, pepper, etc.; or cold roast beef, with a small bunch of mixed savoury herbs, some minced shallot, an anchovy, pepper, and salt. Put the meat into a stewpan. If fowl, allow to every half pound of meat two ounces of ham, which may be chopped, or cut in small slices. Moisten with three table-spoonfuls of white sauce, and stew for a few minutes, when stir in the yolks of three eggs, and let it stand until the eggs are set. Turn the meat out on a large dish, spread it over evenly, and when quite cold divide it into equal portions, and, with the help of fine bread-crumbs, roll into balls or any other shapes, according to fancy; smear well with egg, and cover thickly with more bread-crumbs. Fry at once in boiling lard, drain, and serve on a napkin, with a garnish of parsley. For beef croquettes, add, after the eggs have set, oysters, cut into four, and use some of their liquor for the sauce. If white sauce is not at hand, melt an ounce of butter, mix in a spoonful of flour, add a gill of stock, and stir in a pound of mince.