Rissoles, or Croquettes (Mrs. Fleming)

Ingredients

• 1.5 pounds cold meat
• salt
• white pepper
• nutmeg
• 1 tiny shred onion
• parsley
• 2 ounces butter
• 1 large tablespoon flour
• 1 teacupful milk
• 1 teacupful stock
• 2 tablespoons bread-crumbs
• 3 eggs
• catsup, tomato sauce, or Worcestershire sauce
• lemon-peel
• lard

Instructions

1. Mince finely the cold meat along with a few slices of ham.
2. Season the meat with salt, white pepper, nutmeg, a very tiny shred of onion chopped to powder, and a little chopped parsley.
3. Put two ounces of butter into a stewpan.
4. When the butter is melted, stir in gradually a large tablespoonful of flour.
5. Add a teacupful of milk and the same quantity of stock.
6. When the flour mixture is sufficiently cooked to take away the rawness of the flour, stir in the minced meat.
7. Add two tablespoonfuls of bread-crumbs, three lightly beaten eggs, a little catsup, tomato sauce, or Worcestershire sauce, and if liked, a little grated lemon-peel.
8. Stir all this for a few minutes in the stewpan, then set it to cool.
9. Shape the cooled mixture into balls (which can be nicely formed by pressing them in a wineglass) or into rolls slightly flattened.
10. Dip the shaped rissoles in beaten egg and roll in crumbs.
11. Put as much lard as needed into a saucepan so that when melted it will cover the rissoles.
12. When the lard boils, drop the rissoles in and let them get a golden brown.