Two teaspoonfuls of chopped shallot or onion. Two teaspoonfuls of chopped parsley. Two teaspoonfuls of chopped pickled gherkins. Two ounces of spaghetti. One raw egg. Breadcrumbs. One pound of tomatoes. Salt, pepper, and nutmeg. (Sufficient for five or six.)
Chop the mutton finely, add to it the spaghetti, parsley, and the gherkins. Melt the butter, stir in the flour and shallot, and fry them a pale brown; add the stock, and stir until the sauce boils. Season it carefully, then stir in the meat, etc. Mix.all thoroughly, and spread the mixture on a plate; leave it until cold. Divide it into even-sized portions. Form each into a neat cork shape. Brush them with beaten egg and cover them with crumbs. When a bluish smoke rises from the frying fat put in the croquettes, and fry them a golden brown; drain them on paper. Serve them on a lace paper garnished with fried parsley. Cost, 1s. 8d. to 2s.
Mutton and Spaghetti Croquettes. Cold mutton re-cooked in the form of croquettes is very appetising