Put milk on to boil.  Mix flour smooth with a little cold milk before adding to boiling milk, add the butter and cook all together until a creamy consistency, then add the chopped meat well seasoned with salt and pepper and the chopped parsley.  Mix well and let cool.  Shape into croquettes, dip in white of egg and bread crumbs.  Let stand until perfectly cold, then fry brown, in deep hot fat.

Chicken, beef, veal and mutton may be prepared in the same manner.  When dipping croquettes, 1 tablespoonful of water may be added to the white of egg and 2 tablespoonfuls of water if the whole of the egg is used.  Use the whites of eggs for dipping croquettes if possible.  Croquettes may be made the day before wanted, and placed in a refrigerator or cool place.  Croquettes should be cold before frying.

STEWED RABBIT

After the rabbit has been skinned, and carefully cleaned, wash quickly and let stand over night in cold water to which salt has been added; also a pinch of red pepper.  Place on the range in the morning (in a stew-pan with fresh warm water).  When it comes to a boil, drain off, add one pint of hot water containing two sliced onions and a little ginger.  This prevents the flavor of wild game, objectionable to some.  When the meat has cooked tender, drain, dust pieces with flour, and brown quickly in a pan containing a couple tablespoonfuls of hot lard, butter, or drippings.

If you wish the meat of the rabbit white, add a thin slice of lemon to the water when cooking meat.

ROAST LAMB

Select leg or loin, or if a larger roast is wanted, leg and loin together.  Carefully rinse the piece of meat.  Place in pan, dust lightly with pepper.  Have the oven hot and place pan in without putting water in pan.  Brown on one side, then turn and brown on the other.  Then put about 1/2 cup of water in roasting pan, and if oven is too hot, leave door open for a few minutes.  Allow 25 minutes for each pound of lamb.

“GEFULLTE RINDERBRUST,” OR STUFFED BREAST OF BEEF

Take a fillet of beef, rub both sides well with a mixture of finely chopped onion, minced parsley, salt and pepper.  Then spread over the fillet a small quantity of raw, chopped, well-seasoned meat, roll together and tie.  Place in a stew pan with a small quantity of water, cook closely covered until tender.  Serve with gravy.

FRIED PEPPERS WITH PORK CHOPS

Dust four or five pork chops with flour and fry in a pan, not too quickly.  When nicely browned, remove to a warm chop plate and stand in warming oven while preparing the following:  Slice or cut in small pieces four good-sized, sweet, red peppers and a half teaspoon of finely chopped hot pepper, add to the fat remaining in the pan in which the chops were fried, and cook about ten minutes, until peppers are tender (stirring them frequently).  When sufficiently cooked, add one tablespoon of vinegar, pepper and salt to taste, cook one minute longer and serve on the same dish with the chops.