Croquettes of Beef or Mutton

Ingredients

• ½ lb. cold minced meat
• 1 lb. mashed potatoes
• 1 oz. butter
• 1 oz. flour
• 3 oz. bread crumbs
• 1 egg
• Some fat for frying
• 1 teaspoonful Worcester sauce
• 1 teaspoonful mushroom ketchup
• 1 teaspoonful anchovy sauce
• ½ teaspoonful pepper
• 1 teaspoonful salt
• ½ pint stock or gravy
• 1 teaspoonful minced parsley

Method

1. 1

   Put the butter and flour into a pan, and when dissolved stir in the stock; beat until quite smooth, and boil 3 or 4 minutes; add the sauce, pepper, salt, parsley, potatoes, and minced meat; mix thoroughly; set on one side until the mixture is cool and set; form into balls a little larger than a walnut; beat the egg slightly on a plate, paint over each of the balls with the egg, then roll them in finely made bread crumbs; put in a frying basket and fry a light brown in smoking-hot fat; drain on soft paper, dish in a heap on a folded serviette or lace dish paper; garnish with green or fried parsley.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 24. The excerpt below is the record exactly as published.

CROaUETTES OF BEEP OR MUTTON. ^ lb. cold minced meat i lb. mashed potatoes 1 oz. butter 1 oz. flour 3 oz. bread crumbs 1 egg Some fat for frying 1 teaspoonful Worcester sauce 1 teaspoonful mushroom ketchup 1 teaspoonful anchovy sauce J teaspoonful pepper 1 teaspoonful salt ^ pint stock or gravy 1 teaspoonful minced parsley Put the butter and flour into a pan, and when dissolved stir in the stock ; beat until quite smooth, and boil 3 or 4 minutes ; add the sauce, pepper, salt, parsley, potatoes, and minced meat ; mix thoroughly ; set on one side until the mixture is cool and set ; form into balls a little larger than a walnut ; beat the egg slightly on a plate, paint over each of the balls with the egg, then roll them in finely made bread crumbs ; put in a frying basket and fry a light brown in smoking-hot fat ; drain on soft paper, dish in a heap on a folded serviette or lace dish paper ; garnish with green or fried parsley (page 116). No. 103. COTTAGE PIE. Some cold minced meat Some cold potatoes A little gravy Pepper, salt A little dripping Rub the potatoes through a wire sieve with a wooden spoon ; grease a pie dish, put alternate layers of potatoes and meat ; add a little pepper, salt, and gravy to each layer ; continue this until the dish is full, and leave a good layer of potatoes for the top ; mark the top with a fork, and put on a few bits of dripping or butter. Bake a nice brown, and serve hot. 48 No. 104. CASSEROLE OF POTATOES. 1 J to 2 lb. cold potatoes J lb. cold minced meat 1 teaspoonful mushroom ketchup 1 teaspoonful Worcester sauce 1 oz. butter ^ pint stock or water ^ oz. flour Pepper, salt 1 tablespoonful brown bread crumbs 1 egg Rub the potatoes through a wire sieve with a wooden spoon ; add to them half the butter, dissolved, pepper and salt to taste, half the egg ; mix thoroughly, and with the potatoes line a plain cake tin about half an inch thick round the sides and the bottom ; the cake tin must first be well buttered, and then line with brown bread crumbs ; in lining this take care not to disarrange the crumbs, also press the potatoes well in, or the casserole will break when turned out ; paint over the inside and top with the remaining half of the egg ; bake 20 minutes, or until a nice brown ; turn out into a dish, then it will be necessary to turn it back on to the dish, as when turned out of the mould it will be the wrong way up ; have ready the meat, prepared as follows : Put 1 oz. of butter into a pan, and when hot brown in it the flour ; then add the stock, ketchup, sauce, pepper, and salt ; boil 3 or 4 minutes ; then add the minced meat ; let this slowly heat through, but on no account boil ; pour this into the centre of the casserole. Decorate and garnish the dish with green parsley. No. 106. CASSEROLE OF RICE. ^ lb. rice 1 1 tablespoonful cream 1 1 tablespoonful brown bread, crumbs 2 i lb. minced chicken or veal 1 i pint white stock or water 1 A few drops lemon juice 1 A little grated sour apple Put the rice into a saucepan with of water or stock ; allow this to boil pint white stock or water teaspoonful salt teaspoonfuls flour teaspoonful curry powder small eschalot oz. butter 1 teaspoonful salt and ^ pint until the water is absorbed ; 49 add the remainder gradually until it is all absorbed and the rice well cooked and stiff ; butter very well a plain cake tin mould, and line it with the brown bread crumbs ; line this with the rice, half an inch thick round the sides and bottom ; cover the top with buttered paper, and bake 10 minutes ; turn out the casserole, then turn on to the dish for the table ; it will then be right way up. Have ready the mince, made as follows ; Put the butter into a pan, and when hot brown in it the onion (minced), the flour, .and the curry ; add the apple, lemon juice, a little salt, and the stock, boil 3 or 4 minutes ; add the minced veal or chicken, and heat through, slowly, but do not boil ; pour into casserole, garnish with green parsley and cut lemon. No. 106. DURHAM CUTLETS. 6 oz. cold minced meat, mutton or beef 6 oz. bread crumbs ^ pint stock or gravy 1 teaspoonful salt A very little pepper 1 tablespoonful mushroom ketchup Some frying fat 14 oz. butter ij oz. flour 4 teaspoonful curry powder Put the butter and the flour into a saucepan, and when dissolved add the stock, curry, salt, pepper, and ketchup ; let this cook 3 or 4 minutes, then add the minced meat, and 3 oz. of bread crumbs ; mix thoroughly, then spread on the centre of a large dinner plate; set aside until cool; then divide the mixture into 12 equal parts, form as near the shape of a mutton cutlet as possible ; put in the thin end of each about an inch of piped macaroni ; beat the egg slightly, and with it paint over each cutlet, then roll them in the remainder of the bread crumbs ; put in a frying basket, and fry a light brown,^ in smoking-hot fat ; drain on soft paper ; arrange neatly in a ring on a folded serviette or lace paper ; in the centre place a good bunch of green parsley. 60 No. 107. MUTTON (Hashed). The remains of cold mutton, cut into nice slices 1 oz. flour 1 stalk celery A bunch sweet herbs i pint stock 1 oz. butter 1 small onion 2 sprigs parsley teaspoonful salt \ teaspoonful pepper

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