Croquettes

Ingredients

• two and one-half pints grated meat of any kind
• one pint cracker crumbs or biscuit
• one cup milk
• two eggs beaten separately
• lump butter size of egg
• one small onion chopped fine

Method

1. 1

   Make croquettes, roll in cracker crust, then in beaten yolks, drop in hot lard and cook till a delicate brown.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 38. The excerpt below is the record exactly as published.

CROQUETTES. "The best possible recipe for any combination, is an ounce of common sense." To Make Croquettes. — Take cold chicken or veal, with slices of ham, fat and lean; chop them together very fine, and add a set of brains, mashed very fine also. Mix with stale bread, grated and seasoned to your taste; knead all well together, until it resembles sausage-meat. Make up in little balls; dip them in the yolks of eggs beaten; cover them quickly with grated bread, and fry them a light brown. Croquettes — Two and one-half pints grated meat of any kind, one pint cracker crumbs or biscuit, one cup milk, two eggs beaten separately, lump butter size of egg, one small onion chopped fine

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