The household cook book

This potted meat can be used in slices, or for sandwiches, and as it will keep for weeks if properly put up, it offers a change from hashes or stews, for using remnants of food which are left over. CROQUETTES. These are somewhat allied to hash, as they are only elaborate dishes made of finely cut meats, or with fish, oysters, vegetables, rice etc., or of several of these ingredients combined. They are formed into rolls or ovals, and usually fried in smoking hot fat, after they are egged and bread crumbed. Drain on paper, or a wire sieve, paper being best. The mixture may be stiffened by working- in a little fine 180 CKOQUETTES cracker dust, if too soft to roll well, but it is apt to be made too stiff if any uncooked material like flour is added. If the fat in which they are fried is not hot enough they will burst open, especially rice and potato croquettes. Time to fry, about 1 to 2 minutes. BAKED CROQUETTES — Take 2 cups finely chopped veal, ^ cup dried bread crumbs, 1 egg, well beaten, 1 teaspoon salt, ^ teaspoon pepper, a pinch of mace; form into croquettes, roll in egg and cracker crumbs, and bake in a quick oven. BRAIN CROQUETTES.— Put 2 oz. of butter or beef drippings into a sauce-pan and set on the stove; when the butter has melted, add 1 small onion chopped fine; let it brown, then add calf's brains cut in small pieces, a small slice of bread first soaked in cold water and squeezed dry, a little thyme, minced parsley, \ nutmeg grated, a little cayenne pepper and salt; heat these all well, then remove from the stove and add ^ cup of milk and 1 egg, well beaten. Mix all thoroughly and set aside to cool. When cold, form into croquettes, dip them in beaten egg, roll in cracker crumbs and fry brown in hot fat. CHICKEN CROQUETTES— To 2 cups of cold boiled chicken, finely minced, add 1 cup of fine bread crumbs, 2 well beaten eggs, pepper and salt to taste; add a little cream if not moist enough — it should be as soft as can be, and keep its shape after being molded. Have ready on the fire a kettle of hot fat; flour the hands and make the croquettes into rolls a little larger than English walnuts; dip them in beaten eggs, then in fine bread crumbs; place in a wire basket and fry in the hot fat until a golden brown; drain on a wire sieve, then keep them hot until time to serve. Chicken Croquettes No. 2. — Take 1 cup finely chopped chicken, 1 cup finely sifted bread crumbs, 1 teaspoon salt, ^ teaspoon white pepper, ■| teaspoon chopped parsley, and ^ cup stock, made by boiling the bones of the chicken; heat all together, and then stir in 1 beaten egg. When cold, form into croquettes, roll each in fine bread crumbs, then in beaten egg, then in crumbs again. Put them carefully into the frying-basket, and plunge it into smoking hot fat for 1 or 2 minutes. CHICKEN AND OYSTER CROQUETTES— Take one cup of cold chicken, chopped fine, 1 saucer of cold, escalloped oysters, also chopped, \ cup sifted bread crumbs, pepper, salt, a little mace, and 1 egg. beaten light; add a little broth made of the bones of the chicken boil- CEOQUETTES 181 ed in just water enough to cover them. Have the mixture as soft as you can handle it, form into long rolls as large as a man's finger, roll in sifted bread crumbs, and fry in hot fat. Serve with slices of lemon.