Croquettes

Ingredients

• 1 lb. boiled beef
• % lb. raw or boiled chopped pork
• % onion, grated
• 2 rolls soaked in water
• 2 — 3 eggs
• 1 pinch of pepper
• 1 tsp. of capers
• Juice of % lemon
• 2 ^ tbsps. of butter or lard
• Salt

Method

1. 1

   The meat is chopped fine or ground twice and mixed well with all the given spices and the soaked rolls.

2. 2

   Make oblong dumplings of this mass, roll them in roll crumbs and fry to a light brown in the butter or lard.

3. 3

   For gravy, serve one of sardines or prepare one of the croquette drippings as follows: When the croquettes are done, put 0.5 tablespoonful of flour into the drippings and let it stew a while, then add 0.25 cup of bouillon or water, 0.5 teaspoonful of meat extract and salt according to taste.

4. 4

   Let it boil a while and pour the gravy over the croquettes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 16. The excerpt below is the record exactly as published.

CROQUETTES. Quantity for 6 Persons. 1 lb. boiled beef Salt % lb. raw or boiled chopped 1 pinch of pepper pork 1 tsp. of capers % onion, grated Juice of % lemon 2 rolls soaked in water 2 ^ tbsps. of butter or lard 2 — 3 eggs

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