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Croquettes

2 cups beef, veal, chicken, or lobster 2 tablespoonfuls but ter 4 tablespoonfuls flour Dash of cayenne (with Stock) I cup stock 2 teaspoonfuls lemonjuice Salt and pepper Cook flour in hot butter, add stock gradually, and boil up well. Season meat highly with salt, pepper, cayenne, and lemon-juice, and put into stock. When almost to boiling-point, remove from fire and set aside to cool. Shape into balls. If too soft to handle add fine-sifted bread-crumbs; do not add flour for stiffening croquettes. Roll in crumbs, in egg, in crumbs again, and fry in smoking-hot fat two minutes.