2 tablespoonfuls Crisco
2 tablespoonfuls flour
3/4 cupful milk
6 hard-cooked eggs
1 teaspoonful chopped parsley
1/2 cupful chopped cooked tongue or ham
Salt, pepper, and grated nutmeg to taste
1 egg
Breadcrumbs
Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco,
stir in flour, then add the milk and boil three minutes stirring all
the time. Now add egg mixture and if required add more seasoning. Cool
mixture then divide it into nine portions and make each into a neat
croquette; brush over with the egg beaten with a tablespoonful of
water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish
with fried parsley. Crisco should be hot enough to brown breadcrumb in
forty seconds.
Sufficient for nine croquettes.