Croquets Of Potatoes
Boil some potatoes in water, strain them, and take sufficient milk to
make them into a mash, rather thick; before you mix the potatoes put the
peel of half a lemon, finely grated, one lump of sugar, and a pinch of
salt; strain the milk after heating it, and add the potatoes; mash them
well together; let the mash cool; roll it into balls of the shape and
size of an egg; let there be ten or twelve of them; brush them over with
the yolk of egg, and roll them in crumbs of bread and a pinch of salt.
Do this twice over; then fry them of a fine brown colour, and serve them
with fried parsley round.