These croquettes will win favor for themselves if you will try serving
them some time with a loin of fresh pork, roasted. You will want to
serve with them only the simplest kind of clear gravy. But you may
prefer to serve the roasted loin of pork on steamed rice garnished
with button onions, which have been boiled till fairly tender and then
fried in butter to a light brown. If this is your preference, make a
sauce by frying in two gills of oil, half a pound of minced onion, a
pinch of parsley leaves, a crushed clove of garlic and a bay leaf,
with salt and pepper; dilute with a pint of good stock, preferably
white; strain and finish by adding the juice of a lemon and an ounce
of fresh butter. By the way, when fresh pork is to be roasted, it is
an excellent plan to rub salt well into it about twenty-four hours
before cooking. If you slice and serve it cold you will readily see
the wisdom of giving the salt a chance to work its way through and
season the whole loin.