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Meat Croquettes

Veal, mutton, lamb, beef and turkey croquettes may be prepared in the same way as chicken croquettes. The secrets of success are to have the croquettes well coated with egg and crumbs and the fat sufficiently hot. Olive oil, cottolene, suetine, lard, or a mixture of any of these with drippings will serve the purpose; but olive oil is best. 1 cup boiled rice 1 egg 1 teaspoon sugar