No. 17 Fish Croquettes
Three-pound rock. Boil it till done; skin it and take bones out. Chop fish up fine with 1 stalk of celery and 2 sprigs of parsley, 1 pint milk, 2 tablespoonfuls flour, ¼ pound butter. Mix butter and flour together; boil the milk and pour it into the flour and butter, making a rich sauce. Boil ½ pint oysters scalded, take the hearts out, cut them up in small bits and put in the sauce. Put fish in the sauce and keep stirring till it begins to boil. When done pour out on a platter and let it get cold. Make croquettes in shape of pears or apples, roll in beaten eggs and then in bread crumbs. Boil in a croquette kettle of lard.
Serve these with French potatoes or Saratoga potatoes fried.