Veal Croquettes
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
Mince cold roast or boiled veal; add one-fourth as much of minced oysters scalded in their own liquor. Season with a dusting of red pepper, salt, a flavor of onion (two fine cut rounds of onion is sufficient), a tablespoonful of lemon juice. Stir this into a half pint of drawn butter made thick with flour; mould the croquettes; roll them in egg, then in cracker crumbs, salted and peppered; put them where they will be cold; when chilled put them in a frying basket into hot fat; two minutes will brown them.