fry in deep fat five minutes and drain on brown paper.

For the stuffing mix six tablespoons of soft bread crumbs, three
tablespoons of chopped cooked ham, two tablespoons chopped mushroom
caps, two tablespoons melted butter, salt and pepper to taste.


~HARICOT OF MUTTON~--To make a la bourgeoise, cut a shoulder of mutton
in pieces about the width of two fingers. Mix a little butter with a
tablespoonful of flour and place over a slow fire, stirring until the
color of cinnamon. Put in the pieces of meat, giving them two or three
turns over the fire, then add some stock, if you have it, or about half
pint of hot water, which must be stirred in a little at a time. Season
with salt, pepper, parsley, green onions, bay leaf, thyme, garlic,
cloves, and basil. Set the whole over a slow fire and when half done
skim off as much fat as possible. Have ready some turnips, cut in
pieces, and stew with the meat. When done take out the herbs and skim
off what fat remains, reducing the stock if too thin.


~VEAL CROQUETTES~--Make a thick sauce from one cup of milk, two level
tablespoons of butter, and four level tablespoons of flour. Cook five
minutes, season with salt, pepper and celery salt, and a few drops of
lemon juice, and a tablespoon of finely minced parsley. Add two cups of
cold cooked veal chopped fine and cool the mixture. Shape into little
rolls, dip in an egg beaten with one tablespoon of water then roll in
fine bread crumbs. Fry in deep smoking hot fat. Be sure to coat the
whole surface with egg and to have the fat very hot, as the mixture has
been cooked once and merely needs beating to the center and browning on
the outside.