|Cooked lean pork/Null||1⁄2 Pound (Use It Cold)|
|Butter/Fat||1⁄2 Ounce (Null)|
|Finely chopped onion/Null||1⁄2 Teaspoon (Null)|
|Flour/Null||3⁄4 Ounce (Null)|
|Stock/Null||1⁄4 Pint (Null)|
|Marjoram/Null||1 Pinch (Null)|
|Powdered sage/Null||1⁄4 Teaspoon (Null)|
|Breadcrumbs/Null||1⁄4 Cup (4 tbs) (Null)|
|Fat/Null||2 Cup (32 tbs) (For Deep Frying)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
Finely chop the pork.
Melt the butter in a saucepan and fry the onion lightly.
Stir in the flour, add the stock, and boil gently for 10-12 min., stirring continually.
Add the meat, marjoram, sage and seasoning.
Stir until well mixed, then turn out on to a plate to cool.
Form into croquettes and coat with egg and breadcrumbs.Fry in hot deep fat until golden brown.