To two cups of cold veal minced very fine, add a cup of hot
boiled rice, mix together with a fork ; beat the yolks only of two
eggs, stir in two tablespoons of soft (not melted) butter to a
smooth paste ; then add a teaspoonful of salt, a tablespoonful of
110 COOKERY FROM EJTPERIENCB.
WOTcestershire sauoe, and the whites of the eggs beaten to i
stiff froth. When all are well inoorporated, stir in the meat
and rice, work ail well together and mould into croquettes ; beat
^0 ^ggs uid pour them over the croquettes ; let them lie in it a
ftw minutes, turning them over several times ; then roll them
in cracker dust seasoned with pepper and salt, and boil them
in sweet lard until a nice brown. These croquettes are im-
proved by adding a teaspoonful of chopped parsley, a piece of
onion the sise of a pea chopped fine, and half a small saltspoon
tf grated nutmeg✪ Oroquettei of Cold Veal.
* Potato Croquettes.
Boast eight fine large potatoes, scrape out the inside, press
them closely in a pan or large bowl, cover them, and let them
stand an hour or two ; when perfectly cold, add to them six
ounces of butter, mash them together with a potato-masher
until thoroughly incorporated; then add salt and pepper to
your taste, a small onion (or a piece the size of a nutmeg)
chopped very fine, a tablespoonfrd of chopped parsley, and half
1 saltopoon of nutmeg ; stir all well together ; beat the yolks
of six eggs, leaving in the white of two, and stir them in the
potato; shape them in a wine-glass or croquette mould, roll
ihem twice in cracker dust, and brown them in boiling lard ;
put sufficient lard to float, and cover them in a pan over the firoi
and have it boiling hot when you put the croquettes in.
* Meat Balls.
Chop cold veal, beef or mutton very fine, removing all the
skin and gristle ; to two cups of meat add one cup of finely-
grated and sifted bread crumbs, the yolks of two eggs beaten
light, two tablespoonsfal of soft butter, a teaspoonful of salt,
half an one of black pepper, a teaspoonftil of powdered sweet
marjoram, a tablespoonfol of chopped parsley✪ Potato Croquettes ; mix all together
lightly with a fork ; then add the whites of the eggs beaten to a
stiff froth ; mix all well together ; flour your hands, and form
the mixture into round balls, flatter them until they are half an
CROQUETTES, OMELETTES, *«• 111
imdi diiok, and brown them on both sides in boiling lard \ serre
on a shallow dish.
*yeal Croquettes.
Boil a oalf s head until you can remove the bones, whioh will
be in a little over two hours ; tie up the brains in a clean cloth,
and boil them with the head for half an hour ; when the head
is done, remove all the meat from the bones, and chop it as fine
as possible ; grate a pint of bread crumbs, stir them through
the meat; season with salt, black and cayenne pepper, a table-
spoon heaping full of chopped parsley, a piece of onion the size
of a nutmeg chopped very fine, and a saltspoonful of grated
nutmeg ; stir all well together ; mash the brains and add to the
meat; then add three beaten eggs✪ Veal Croquettes, and moisten with some of
the broth the head was boiled in, until of a consistence t<9 mould
into croquettes ; form them in a wine-glass, roll in cracker dust,
and boil in lard until a nice brown.
* Force-meat of Teal
Chop as fine as possible one pound oi lean veal, eight ounces
of beef-suet, add four ounces of very fine bread cri^mbs, and
mix all well together ; season with half a teaspoon of salt, half
as much black pepper as salt, aud a little grated nutmeg ; chop
very fine a piece of onion as large as a nutmeg and a tablespoon-
ful of parsley, stir in until well incorporated, then add three
Deaten eggs, and mix them well in ; pound all in a mortar for ten
minutes. You may add a saltspoonful of grated lemon-peel.
* Force-meat of Beef.
Page 53 · 6 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To two cups of cold veal minced very fine, add a cup of hot boiled rice, mix together with a fork ; beat the yolks only of two eggs, stir in two tablespoons of soft (not melted) butter to a smooth paste ; then add a teaspoonful of salt, a tablespoonful of
Worcestershire sauce, and the whites of the eggs beaten to i stiff froth. When all are well incorporated, stir in the meat and rice, work ail well together and mould into croquettes ; beat 2 eggs and pour them over the croquettes ; let them lie in it a few minutes, turning them over several times ; then roll them in cracker dust seasoned with pepper and salt, and boil them in sweet lard until a nice brown. These croquettes are improved by adding a teaspoonful of chopped parsley, a piece of onion the size of a pea chopped fine, and half a small saltspoon of grated nutmeg.
* Potato Croquettes.
Boast eight fine large potatoes, scrape out the inside, press them closely in a pan or large bowl, cover them, and let them stand an hour or two ; when perfectly cold, add to them six ounces of butter, mash them together with a potato-masher until thoroughly incorporated; then add salt and pepper to your taste, a small onion (or a piece the size of a nutmeg) chopped very fine, a tablespoonful of chopped parsley, and half 1 saltspoon of nutmeg ; stir all well together ; beat the yolks of six eggs, leaving in the white of two, and stir them in the potato; shape them in a wine-glass or croquette mould, roll them twice in cracker dust, and brown them in boiling lard ; put sufficient lard to float, and cover them in a pan over the fire and have it boiling hot when you put the croquettes in.
* Meat Balls.
Chop cold veal, beef or mutton very fine, removing all the skin and gristle ; to two cups of meat add one cup of finely grated and sifted bread crumbs, the yolks of two eggs beaten light, two tablespoonfuls of soft butter, a teaspoonful of salt, half an one of black pepper, a teaspoonful of powdered sweet marjoram, a tablespoonful of chopped parsley ; mix all together lightly with a fork ; then add the whites of the eggs beaten to a stiff froth ; mix all well together ; flour your hands, and form the mixture into round balls, flatter them until they are half an
CROQUETTES, OMELETTES, *«• 111
inch thick, and brown them on both sides in boiling lard \ serre on a shallow dish.
*Veal Croquettes.
Boil a calf's head until you can remove the bones, which will be in a little over two hours ; tie up the brains in a clean cloth, and boil them with the head for half an hour ; when the head is done, remove all the meat from the bones, and chop it as fine as possible ; grate a pint of bread crumbs, stir them through the meat; season with salt, black and cayenne pepper, a tablespoon heaping full of chopped parsley, a piece of onion the size of a nutmeg chopped very fine, and a saltspoonful of grated nutmeg ; stir all well together ; mash the brains and add to the meat; then add three beaten eggs, and moisten with some of the broth the head was boiled in, until of a consistence to mould into croquettes ; form them in a wine-glass, roll in cracker dust, and boil in lard until a nice brown.
* Force-meat of Teal
Chop as fine as possible one pound of lean veal, eight ounces of beef-suet, add four ounces of very fine bread crumbs, and mix all well together ; season with half a teaspoon of salt, half as much black pepper as salt, aud a little grated nutmeg ; chop very fine a piece of onion as large as a nutmeg and a tablespoonful of parsley, stir in until well incorporated, then add three beaten eggs, and mix them well in ; pound all in a mortar for ten minutes. You may add a saltspoonful of grated lemon-peel.
* Force-meat of Beef.
Records on this page
Oroquettei of Cold VealPotato CroquettesMeat BallsForce-meat of BeefVeal CroquettesForce-meat of Teal