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Meat and Potato Croquettes

Cold rice or hominy may be substituted for potato in making these croquettes; and fish may be used in place of meat. Mince a slice of onion fine and put into a stewpan with one tablespoon of butter; when it simmers add one level tablespoon of sifted flour; stir until smooth and frothy and then add one-half cup of milk and salt and pepper; let it boil, stirring all the time. Next add one cup of finely chopped cold meat and the same quantity of cold or hot mashed potato, and spread on a plate to cool. When cool enough, form it into little rolls or balls, dip them in beaten egg, roll in crumbs, and fry in hot lard about two minutes until of a delicate brown. Remove them with a skimmer and drain on brown paper.