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SWEETBREADS, CROQUETTES OF (another way)

Take a cold cooked sweetbread, cut it up into small pieces, and mix with it half its weight in finely-grated bread-crumbs. Season the mixture with salt, cayenne, grated lemon-rind, and grated nutmeg. Put it into a saucepan with as much cream or milk as will moisten the crumbs, and stir briskly over a clear fire for ten minutes. Spread the preparation on a dish, and let it get quite cold. Form it into equal-sized portions, roll these to the shape of corks or balls, dip them in egg and bread-crumbs, and fry them in hot fat till they are brightly browned. Drain them before the fire, and serve as before. Time, ten minutes to fry the croquettes.