Veal Croquettes Recipe

From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
Mince cold roast or boiled veal; add one-fourth as much of minced
oysters scalded in their own liquor. Season with a dusting of red
pepper, salt, a flavor of onion (two fine cut rounds of onion is
sufficient), a tablespoonful of lemon juice. Stir this into a half
pint of drawn butter made thick with flour; mould the croquettes; roll
them in egg, then in cracker crumbs, salted and peppered; put them
where they will be cold; when chilled put them in a frying basket into
hot fat; two minutes will brown them.

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