English Savoury Croquettes
To each cup of fine bread crumbs use 1 tablespoon of mixed sweet herbs and 1 teaspoon of minced onions and bind all together with 1 egg, slightly beaten. Season with ½ teaspoon of salt, 1 scant saltspoon of pepper, ½ teaspoon of celery salt, form into balls, roll in egg, and then in crumbs, and fry in deep fat until golden brown. Serve with a brown sauce or as a garnish to nut loaf.