Beef Croquettes

Ingredients

• 1 pound upper round, or other lean beef
• 3 medium-sized onion, grated
• 1 egg
• 1 cup mashed potato, seasoned
• 1 cup thick cream sauce
• 1 teaspoon salt
• Bread crumbs

Method

1. 1

   Simmer the meat until tender, then grind.

2. 2

   Mix with other ingredients, reserving the egg for dipping.

3. 3

   Form into balls or shapes, dip in beaten egg, roll in bread crumbs, and let dry for an hour.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 30. The excerpt below is the record exactly as published.

1 egg white. Put the sugar, water, and unbeaten egg white into the upper part of a double boiler. Have the water in the lower part boiling. Commence beating the mixture with a Dover beater at once and beat constantly while it cooks for about 7 or 8 minutes. It should then look just like ordinary boiled frosting and should be almost thick enough to spread. Take it from the stove and continue to beat about 5 minutes or until it has thickened. This is sufficient to ice a three- layer cake on the tops. If the icing is not sufficiently cooked place it in the double boiler and recook for a short time; or, if it is too stiff, add a small quantity of water and cook again. CHOCOLATE FROSTING Melt 2}/2 ounce squares of chocolate and pour into the vanilla frosting just before removing it from the stove. Beat until thick and then spread. CARAMEL FROSTING Caramelize }/2 cup of sugar; then add a few tablespoons of boiling water. A thin dark sirup should result. Substi- tute about 2 tablespoons of this sirup in place of 2 table- spoons of water or such amount as will produce the desired flavor, and continue as in vanilla frosting. 52 MENUS FOR JANUARY NEW YEAR'S DINNER NO. 1 Baked ham. Fried pineapple (p. 54). Baked white or sweet potatoes. Green vegetable salad. Upside-down apple cake (p. 30). NEW YEAR'S DINNER NO. 2 Roast lamb (p. 6). Peas, fresh or canned. Mint or currant jelly. Roast potatoes, or scalloped parsnips (p. 34). Red cabbage salad or slaw. Cranberry pie. NEW YEAR'S DINNER NO. 3 Rabbit pie with carrots (p. 28). Turnips Celery Panned kale (p. 54). Cinnamon apples (p. 21). Cookies OTHER DINNERS Boiled dinner (p. 56). Corn bread (p. 65) muffins, or crusty rolls. Hot gingerbread with cream cheese, date, and nut filling (pp. 60 and 57). Vegetables cooked with pork (p. 12). Sour pickles. Rolls and butter. Canned fruit. Orange drop cookies (p. 61). Chicken rizotto (p. 61). Carrots in parsley butter (p. 62). Lettuce or cabbage salad. Apple dumplings with sauce (p. 7). Scalloped salmon (p. 63). Baked onions. Peas. Peach shortcake. 53 Pork chops. Quick-cooked turnips. Mashed potatoes. Jelly or pickle. Baked apples and cookies. Pickled pigs' feet (p. 40). Sauerkraut. Baked sweet potatoes. Corn bread (p. 65). Dried stewed apricots and cake. Fried oysters (p. 66). Sour relish or crisp celery. Baked potatoes. String beans. Pineapple and orange salad. Cold ham. Potato salad (p. 66). Cranberry muffins (p. 42). Ginger cookies. Corn fritters (p. 66). Glazed onions (p. 67). Scalloped tomatoes. Pickle or sour relish or lettuce salad. Jellied prunes. LUNCHES OR SUPPERS Cabbage, spaghetti, and cheese (p. 62). Fried potatoes. Canned peaches. Brownies (p. 62). Corn pudding, made with canned or dried corn (p. 63). Celery and apple salad (p. 12). Graham muffins (p. 64) and butter. Cocoa. Quick turnip soup (p. 63) mth croutons. Chopped meat sandwiches. Hot gingerbread with cheese filling (pp. 12 and 57). Corn chowder (p. 57). Dried beef toasted sandwiches (p. 57). Apple salad (p. 40). Ginger cookies. Onion soup au gratin (65). Vegetable salad (p. 40). Canned or stewed dried fruit. 54 FRIED PINEAPPLE Drain slices of canned pineapple and brovm them very slowly in a heavy skillet in a mixture of butter and lard or other cooking fat. If just butter is used, the slices will scorch very easily and must be watched closely. Strip the kale from the midribs and discard them and the stringy portions. Wash the kale thoroughly in several waters and cut it into small pieces. For each quart of kale allow two tablespoons of butter or other fat. Melt the fat in a skillet, add the kale, and cover the skillet to keep in the steam which forms when the juices of the kale are drawn out by heat. The kale will be done in from 10 to 20 minutes. Sift a teaspoon of flour over the greens, mix well, pour in 3^ cup of cream or milk, and stir until thickened. Season with salt and pepper. Separate the eggs, reserving the whites for the meringue. Beat the yolks and add the milk, slightly warmed, the sugar, raisins, salt, and vanilla. Grease a pudding dish or any flat pan and put in a layer of the diced bread; pour the custard mixture over the bread and add the melted butter. Bake in a pan surrounded by water in a slow oven. When the cus- tard mixture is set in the center, remove the pudding from the stove. Let cool slightly and cover with the meringue made by beating the egg whites until stiff and adding 4 table- spoons of sugar, a little salt, and teaspoon of vanilla. Return to the oven and allow the meringue to heat slowly until a golden brown. Serve the pudding hot or cold. 1 pound upper round, or other lean 3^ medium-sized onion, grated. beef. 1 egg. 1 cup mashed potato, seasoned, or 1 tablespoon parsley, chopped. 1 cup thick cream sauce. Bread crumbs. 1 teaspoon salt. Simmer the meat in a small amount of water until tender. Then grind the meat, using the fine knife of the grinder. Add the other ingredients, but reserve the egg for dipping. Mix well. Form the meat into balls or mold into oblong or PANNED KALE BREAD PUDDING 4 cups milk. 1 cup stale diced bread. 1 cup sugar. 4 eggs. }/i cup butter (melted). ^ cup seedless raisins. 3^ teaspoon salt. 1 teaspoon vanilla. BEEF CROQUETTES 55 cone shapes. Dip into the beaten egg which has been well mixed with 1 tablespoon of water. RoH in finely sifted bread crumbs

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