Cold Meat Croquettes

Ingredients

• 1 lb. cold cooked meat
• 1 tea-sp. chopped onion
• 1 tea-sp. chopped parsley
• 1 tea-sp. mushroom ketchup
• 1 table-sp. brown or tomato sauce
• A pinch of nutmeg
• Salt
• Pepper
• Some scraps of pastry
• Beaten egg
• Bread-crumbs or vermicelli

Method

1. 1

   Trim the meat carefully and put it through a mincing machine, or chop it finely.

2. 2

   Put the minced meat into a small basin, add the parsley, onion, and seasoning, and bind all together with brown, tomato, or any other good sauce.

3. 3

   Roll out some scraps of pastry very thinly, stamp into rounds, wet the edges, put a small portion of the meat mixture in the center, and double over, pressing the edges together.

4. 4

   Egg and bread-crumb the croquettes, fry in boiling fat until golden brown, and drain on kitchen paper.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 400. The excerpt below is the record exactly as published.

Cold Meat Croquettes i lb. cold cooked meat. 1 tea-sp. chopped onion, ltea-sp.chopped parsley 1 tea-sp. mushroom ketchup. 1 table-sp. brown or tomato sauce. A pinch of nutmeg. Salt. Pepper. Some scraps of pastry. Beaten egg. Bread-crumbs or vermi celli. First Prepare the Mixture. — Trim the meat care- fully and put it through a mincing machine, or chop it finely. Put the minced meat into a small basin. Cold Meat Croquettes add to it the parsley, onion, and seasoning, and bind all together with brown, tomato, or any other good sauce. The mixture must not be made too soft. To Make the Croquettes. — Roll out some scraps of pastry very thinly. The thinness of the pastry is most important, as if left too tnick it will not be cooked sufficiently, and the croquettes will be most unwholesome. Stamp the pastry into rounds, 3 to 4 inches in diameter, and with a small brush wet round the edges with a little water or beaten egg. Put a small portion of the meat mixture in the centre of each and double over, pressing the edges well together. If wished larger, put one round on the top of the other with some of the meat mixture between. Other shapes, instead of rounds, may be used, if preferred. Next egg and bread- crumb the croquettes, or, instead of bread-crumbs, use crushed vermicelli, fry a nice brown colour, and not too quickly, in boiling fat, and drain on kitchen paper. Pile them on a hot dish with a d’oyley or dish paper under them, and serve hot. Note. — The croquettes may be baked instead of fried, and the seasoning may be altered according to the kind of meat used, and also to suit individual taste. Sufficient for 7 or 8 croquettes. 1020. Darioles of Cold Meat 6 oz. cooked meat. 3 oz. cooked potatoes. 1 tea - sp. chopped parsley. A small piece of butter. 1 egg. Seasoning. A little stock or gravy. Browned bread-crumbs. 1 gill brown or tomato sauce. Grease half a dozen dariole moulds or small basins and coat the sides with fine browned bread-crumbs. Melt a piece of butter the size of a walnut, and add to it the meat finely chopped, the potato sieved, and chopped parsley. Season to taste and moisten with a little stock or gravy and the egg slightly beaten. Fill the prepared moulds with this mix- ture, sprinkle a few more browned crumbs on the top, and bake in a moderate oven until firm to the touch. Turn out the darioles on a hot dish and pour some brown or tomato sauce round. Notes. — Any kind of meat may be used for these, and a little ham or tongue, used along with other meat, is always advisable. The mixture must not be made too moist or the darioles will not keep their shape. Time to bake, 15 to 20 minutes. Sufficient for 6 darioles. 1021. Cold Meat Dormers 1 cupful cooked meat. 1 cupful cooked rice. 2 table-sps. chopped Suet 1 tea-sp.chopped parsley

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