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.