Beef and Rice Croquettes

Ingredients

• 1 pt. of cold chopped beef
• 1 pt. of boiled rice
• 1 teaspoon celery salt
• 1/4 cup of chopped celery
• 1 beaten egg

Method

1. 1

   Mix these together and add 1 beaten egg and enough cream sauce to moisten them.

2. 2

   After this mixture is cold form into croquettes and fry in deep fat.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 6. The excerpt below is the record exactly as published.

Beef and Rice Croquettes. One pt. of cold chopped beef, i pt. of boiled rice, i teaspoon celery salt, }4 cup of chopped celery. Mix these together and add i beaten egg and enough cream sauce to mois- ten them. After this mixture is cold form into croquettes and fry in deep fat. 9. — Curried Mutton. Cut I lb. of cold cooked mutlon in slices. Brown 2 tablespoonfuls of chopped onion in 2 tablespoonfuls of butter, add 2 tablespoon- fuls of curry powder, and i saltspoonful of salt ; stir all well together over the fire. Add the slices of mutton and enough stock' to make the sauce of the consistency of rich cream. 10. — Columbus Eggs. Remove the shell from 6 hard-boiled eggs. Take a small slice off the end of each so it will stand upright. Make a cream sauce with I tablespoonful of butter and i table- spoonful of flour ; mix until smooth ; add i cup of cream or milk, dash of cayenne and pinch of salt. Stir until it boils and thickens. Stand the eggs on rounds of toasted bread. Pour the sauce around and serve. 20 9> February. II. — Chicken in Rolls. Take as many round baker's rolls as there are persons to serve. Cut a slice off the top and scoop out all the inside, leaving just the crust. Crumb the inside very fine, and fry in a little melted butter. Add to this i cup of cream sauce and as much chopped chicken as will fill the rolls. Season with cayenne and salt. Fill the rolls with this mixture and put I slice of hard-boiled egg on the top of each. Serve very hot. 12. — Dried Beef. Cut dried beef very thin ; cover with hot water to take out the salt ; throw this water away, and put the beef into a saucepan with boiling water ; let it simmer on the stove a few minutes ; add a little butter. Put the beef on slices of toast and pour a thin tomato sauce over them. 13. — Sweet Potato Boulettes and Bacon. Boil and mash the sweet potatoes ; add a little salt and jDepper and i tablespoonful of butter to each pt., mixing while hot. Mould into small round balls and fry in deep hot fat. Drain for a moment on brown paper. Then 21 Februdry* pile them neatly on a dish, and serve bacon cooked crisp around them. 14. — Valentine Toast. Cut bread into heart-shaped slices with a cutter ; toast a light brown and butter very slightly. Cut slices of calves* liver into }4 inch slices, cut with the heart-shaped cutter. Roll them in flour and salt slightly ; fry them in I tablespoonful of butter and a little onion juice ; serve i liver heart on each heart of toast ; thicken the gravy and pour around. 15. — Oyster Omelet. Beat 6 eggs very light, and to them add }4 a cup of sweet cream, salt and pepper to taste, and pour the mixture into a well greased frying-pan, with i tablespoonful of butter; chop fine 12 large oysters and a few sprigs of parsley ; add this to the egg mixture ; cook until done, then fold over and serve. 16. — Fricassee of Cold Beef. Cut the beef into very thin slices ; season with pepper and salt; shred an onion very fine, also some parsley; put all together in a stewpan with a piece of butter and ^ of a 22 February* pt. of stock. Let all simmer together slowly, then stir in the yolks of 2 eggs well beaten, a teaspoonfiil of lemon juice, and a wine-glass of cooking wine. Stir briskly on the fire and turn into a hot dish. The broth should be warmed before the meat is put in. 17. — Brown Stew. Two lbs. of veal from the knuckle or the breast. Cut the meat into bits and roll in flour. Put 2 tablespoonfuls of chopped veal suet into a pan ; when hot, put in the meat and stir constantly until lightly browned. Draw the bits to one side, add 2 tablespoonfuls of flour to the fat, mix and add i pt. of water ; stir constantly until it boils ; add a teaspoon- ful of salt, a dash of pepper, a slice of onion, a teaspoon ful of kitchen bouquet and a bay leaf. Cover and simmer gently an hour. — From ** Table Talk,'* Philadelphia. 18. — Shirred Eggs. Break an tgg into a buttered cup ; set the cup in hot water into the oven, and cook un- til the yolk is set. Serve in the cup. The cup may be lined with bread crumbs, mixed 23 Febraaiy. with cream and seasoned before the egg is put into it. Cover the top of the egg with more mixture and cook as before. Serve one for each ijersou. — From "The Boston Cook- ing School Magazine." 19. — Chicken Baked with Rice. Cut cold chicken in pieces. Cover the bottom of a baking dish with cold boiled rice, a layer of chicken, and then dust with celery salt ; then more rice, chicken and salt, until the dish is full. Cover with a cup of chicken stock if you have it, or white cream sauce. Cover the top with the yolk of a well beaten egg

Cook this with the app: pantry check, scaling, and the assistant.