Cold-Meat Croquettes

Ingredients

• 1 oz. of butter
• 1 table-spoonful of flour
• a small quantity of nicely-flavoured stock
• the minced Meat
• a moderate quantity of chopped mushrooms
• parsley
• salt
• pepper
• a small quantity of powdered spices
• the yolk of an egg
• the juice of half a lemon

Method

1. 1

   Trim off all the skin and fat from some cold Meat, and chop the lean part very finely.

2. 2

   Put butter in a stewpan with flour, mix over the fire, then stir in stock.

3. 3

   Add minced Meat, mushrooms, parsley, salt, pepper, and spices.

4. 4

   Stir until hot, then beat egg yolk with lemon juice and stir in.

5. 5

   Leave to cool, shape into cutlets, roll in egg and breadcrumbs, and chill for 2-3 hours.

6. 6

   Fry in hot lard until browned and serve garnished with fried parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 488. The excerpt below is the record exactly as published.

Cold-Meat Croquettes. — (1) Trim off all the skin and fat from some c >ld Meat, and chop the lean part very finely. Put loz. of butter hi a stewpan with 1 table-spoonful of flour, mix them over the fire, then stir hi a small quantity of nicely-flavoured stock that has been quite freed from fat ; put in the minced Meat, with a moderate quantity of chopped mushrooms, parsley, salt and pepper to taste, and a small quantity of powdered spices, stir over the fire until veiy hot, then stand the saucepan at the side; beat the yolk of an egg in the juice of half a lemon, strain them, and stir in with the above mixture. Turn the whole on to a dish, leave it until cold, then divide it into several equal-sized pieces, and mould them to the shape of cutlets ; roll them in well-beaten egg and then in breadcrumbs, and leave them on a dish in a cold place for two or three hours

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