Add one small cup of stock or water; one saltspoonful each of pepper and mace; one teaspoonful of salt; the juice of half a lemon; two well-beaten eggs; and, if liked, a glass of wine.

Make into small rolls like corks, or mold in a pear shape, sticking in a clove for the stem when fried.

Roll in sifted cracker-crumbs; dip in an egg beaten with a spoonful of water, and again in crumbs; put in the frying-basket, and fry in boiling lard.

Drain on brown paper, and pile on a napkin in serving.
A more delicate croquette is made by using simply the white meat, and adding a set of calf's brains which have been boiled in salted water.

A cupful of boiled rice mashed fine is sometimes substituted for the brains.