Croquettes

Ingredients

• Two cups ground meat
• two tablespoons butter
• four tablespoons flour
• one-half cup stock or water
• three-fourths cup cream or milk
• salt and paprika to taste
• one tablespoon catsup

Method

1. 1

   Cook sauce thick, add meat, then flavorings.

2. 2

   Spread on platter, let cool, cut into pieces, roll in egg and crumbs, fry in hot fat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 15. The excerpt below is the record exactly as published.

Croquettes 2 cups chopped veal, cooked Yi teaspoon salt Yi teaspoon celery salt 1 saltspoon pepper }/i saltspoon cayenne pepper (or 1 teaspoon curry powder) 1 teaspoon lemon juice ' Mix with cream sauce prepared as follows: 1 pint hot ci-eam 2 even tablespoons butter 4 heaping tablespoons flour Y2 teaspoon salt Y2 teaspoon celery salt trifle cayenne or curry The sauce should be very thick. Add the chopped veal and cool. Shape into croquettes. MEATS 39 Before frying, beat two eggs, add two tablespoons milk and one teaspoon salt. Roll croquettes in fine bread or cracker crumbs, then in egg, then in crumbs again. Fry in hot fat. These can be made and fried in the morning. At tea time put in dripping pan and just heat through. This a good way to use up left over meat. Juha Louise Mills (Lambda Nu). Curry of Veal One and one-half pounds lean veal, cut into inch dice and stewed until very tender, in enough water to leave nearly a pint of stock when done. Add salt and pepper. Put a tablespoon of butter in a frying pan and when hot add one large Spanish onion, sliced thin, and two tart apples, cored and pared. Cook until brown, add the stock, thicken, add the meat and juice of a lemon and curry powder to taste. Serve with rice. Clara King Allen (Lambda). Veal Loaf 2 pounds lean veal, chopped fine 3^ pound salt pork, chopped fiAe 2 cups buttered crackers, rolled 2 eggs, well beaten 2 teaspoons salt 1 teaspoon pepper Y2 teaspoon mace or nutmeg Mould into a loaf. Bake two hours, basting with hot water. Gayle Marshall (Theta.) Veal Loaf 3 pounds veal, ground Yi cup milk Y2 pound pickle pork, ground 2 eggs 3/^ cup bread crumbs salt and pepper Bake in oven for three hours. Set in pan of hot water while baking. Unsigned. 40 DELTA GAMMA COOK BOOK Steamed Veal Steak Dip veal steak in beaten egg and bread crumbs. Brown in a spider. Put in a steamer and steam for two or three hours. Brown mushrooms in butter and make a gravy using some of the juice from the meat. Pour the gravj^ over the meat and serve. Unsigned. Meat Combinations Swedish Meat Balls 2 pounds beef, 1 , ,, i x • j . • ,,, , ' > put through meat grmder twice 1}4 pounds pork J ''^ 1 egg 2 cups dried bread crumbs salt and pepper onion juice, very little, if desired Work all together ten minutes, putting in little soup stock as you work it. Let stand one-half hour. Mix well again, make into small balls, brown in butter, and then add little water or soup stock and simmer about one-half hour. Mary Bassett Bray (Lambda) . Chili Con Carni Grind two pounds round steak and put in kettle with small lump of suet and cup of water. Add can of kidney beans or two cups of Mexican beans partially cooked. Senson with salt, sugar and red pepper or chih pepper and after cooldng half an hour add cup of cooked tomatoes. Cook until all are thoroughly mingled and remove suet. Mrs. F. E. McCleary (Xi Zeta). American Chop Suey IH pounds round steak 1 large bunch celery 2 medium sized onions seasoning and thickening Cut the steak into pieces about a finger in length and an inch wide, add onions and seasoning and stew for two hours. Add the celery cut into bits and cook for twenty minutes more. Thicken with flour and serve inside a ring of boiled rice, garnished with parsley. j^Harriet Moore Pier (Lambda Nu). MEATS 41 Croquettes Two cups ground meat mixed with sauce made of two tablespoons butter, four tablespoons flour, one-half cup stock or water, three- fourths cup cream or milk, salt and paprika to taste. Cook sauce thick and add meat. Then add about one tablespoon onion juice, grating of lemon, one teaspoon minced parsley, grating of nutmeg, and one tablespoon catsup

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