Roast the stew meat and bones first to get some caramelized flavour going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time (3.5 hours).
Cut the meat into very small pieces. Melt butter in a saucepan, stir in the flour (= roux) and simmer gently for 2 minutes and stir-in the broth until a smooth sauce. Then add the meat and parsley and let it simmer for another 2 minutes.
Season to taste with salt, pepper, curry and nutmeg. Spoon the ragout in a deep plate and leave it at least 2 hours in the refrigerator until cold and stiff.
Beat the eggs in a deep plate with milk and oil separately. Sprinkle the breadcrumbs on a flat plate. Divide the ragout into portions and make each serving a croquette form. Roll the croquette loosely through the breadcrumbs. Then into the egg mixture and again in the breadcrumbs.
The croquettes should be well covered on all sides! Lay the croquettes for at least an hour in the refrigerator.
Heat the cooking oil to 180 degrees C. Fry the croquettes about 5 minutes (not too much at once).
