Croquettes

Ingredients

• Half-pound cooked meat
• Half-ounce dripping
• Half-ounce flour
• One gill second stock
• One teaspoonful of chopped parsley
• One teaspoonful ketchup or Harvey’s sauce
• Pepper and salt
• One beaten egg
• Bundle of stale bread crumbs

Method

1. 1

   Free the meat from fat and skin, and chop it finely.

2. 2

   Chop the parsley.

3. 3

   Make a sauce of the dripping, flour, and stock; add to it the meat, parsley, and seasonings, and turn the mixture on to a plate to cool.

4. 4

   When cold and firm, divide into equal-sized portions, and form into round balls.

5. 5

   Brush with beaten egg.

6. 6

   Toss in the bread crumbs, and fry to a golden brown in smoking-hot fat.

7. 7

   Dish, and garnish with fried parsley.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 23. The excerpt below is the record exactly as published.

Croquettes. Half-pound cooked meat. Half-ounce dripping. Half-ounce flour. One gill second stock. One teaspoonful of chopped parsley. One teaspoonful ketchup or Harvey’s sauce. Pepper and salt. To Coat the Croquettes. One beaten egg. Bundle of stale bread crumbs

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