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Croquettes of Odds and Ends

Remove skin and gristle from any cooked meat, using several kinds if on hand. Cold mashed potato, rice or other starchy vegetables may be used if handy but not more than onethird of the whole quantity. To each pint of food add 2/3 of a cupful of thick brown sauce (using 2 tablespoonfuls of flour to the cup of liquid). Add seasonings to suit and set away until cold. Form in small croquettes. Dip each in beaten egg, roll in fine dry crumbs. Fry in sufficient smoking hot fat to immerse the croquettes. When brown drain an instant on soft paper.