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Croquettes (Have some nice pieces of veal)

Have some nice pieces of veal or fowl, chopped fine, season with nutmeg, pepper and salt to your taste.

Boil one-half pint milk with one small garlic. Thicken with two tablespoonfuls flour, and one tablespoonful butter.

Let it remain till thoroughly done; stir in the meat and then form the croquettes. Roll in bread crumbs, then the yolk of an egg, then in bread crumbs, and fry a nice brown.-Miss E. P.

Croquettes.

Take cold meat or fresh meat, with grated ham, fat and lean, chopped very fine-add one-half as much stale bread grated, salt, pepper, and nutmeg, one tablespoonful catsup, a lump of butter.

Knead all well together-if not soft enough add cream or gravy. Make in cakes the shape of a pear; dip them in the yolk of an egg beaten, roll in dried bread crumbs, and fry a light brown.-Miss. M. C. L.