Beef Croquettes
From Miss Parloa's kitchen companion, 1887
Serves 1
This is a palatable way to serve raw beef.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 452. The excerpt below is the record exactly as published.
Beef Croquettes. When the patient must eat raw beef, this is one of the palatable ways in which it may be served. Scrape the beef as directed for preparing round steak ; season the tender scraped beef with salt, and shape it into balls about the size of a small olive. Heat a small frying-pan very hot; sprinkle it thickly with salt; put the beef balls into this, and shake the pan over a very hot fire for about one minute. The balls will then be coated brown on the outside, but will be raw under the thin coating of brown. Game. Nearly all kinds of game are more easily digested than the meat of domestic animals; therefore, when fresh and tender, game is good for the patient who can eat animal food. * Venison Steak. Cut a piece of steak three inches square and three- quarters of an inch thick. Cook it for seven minutes, 856 MISS PARLOA'S KITCHEN COMPANION. treating it in every particular the same as beefsteak. Serve with the steak a teaspoonful of currant jelly in a small dish. Broiled Breast of Grouse. Take one-half of the breast of a sweet, tender grouse, place it in the double-broiler, dredge lightly with flour and salt, and broil over clear coals for eight minutes. Place on a warm dish, season with salt
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Cook this with the app: pantry check, scaling, and the assistant.