Veal Croquettes Recipe

From MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager.
Take the remains of a cold boiled tongue, remove all the hard parts,
cut the meat into small pieces and afterwards pound it to a smooth
paste. Season with cayenne, and beat with it one-fourth of its weight
in clarified butter. Press it into small jars, cover it one-fourth
inch deep with clarified butter, melted drippings or melted suet. A
smaller proportion of butter will be required if a little of the fat
of the tongue is used instead of the lean only, but the butter must
not be entirely dispensed with. It can be seasoned by the addition of
one teaspoonful of mixed mustard, one saltspoonful of white pepper, a
pinch of cayenne, and as much grated nutmeg as will cover a three-cent
piece to each pound of tongue. Potted tongue is excellent when pounded
with its weight in well dressed cold chicken, cold veal, or partridge.
The tongue must be pounded to a perfectly smooth paste.

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