Croquettes of Tinned Meat

Ingredients

• one and a half ounce of butter
• a dessert-spoonful of flour
• Season with pepper
• Season with salt
• yolk of one egg
• juice of a lemon
• a little chopped parsley

Method

1. 1

   Mince finely the trimmings of the tinned meat and put them on a plate.

2. 2

   Melt one and a half ounces of butter in a stewpan.

3. 3

   Stir in a dessert-spoonful of flour.

4. 4

   Add a little good stock, season with pepper and salt, and a little powdered spice or nutmeg.

5. 5

   When the butter and flour are thoroughly mixed, add the minced meat and a little chopped parsley.

6. 6

   Stir for three minutes.

7. 7

   Prepare a liason by beating up the yolk of one egg with the juice of a lemon.

8. 8

   Take out some of the mince and mix it in the basin with the liason.

9. 9

   Remove the stewpan from the fire, add the liason, and thoroughly mix by stirring with a wooden spoon.

10. 10

    Turn the mixture onto a dish and spread it out to cool.

11. 11

    When it is sufficiently firm to handle, make the croquettes by shaping the mince into pieces about the size of a cork.

12. 12

    Lay them on a plate.

13. 13

    Beat up an egg, adding a teaspoonful of oil and a teaspoonful of water.

14. 14

    Roll each croquette in flour, then the egg mixture, and then in dried bread crumbs.

15. 15

    Fry to a golden-brown color in fat at a temperature of 380° to 390°.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 97. The excerpt below is the record exactly as published.

Season with a little salt. 6. Add one pint of cream. Boil for ten or fifteen minutes, stirring. Precautions. — This sauce requires almost constant stirring. LEMON AND LIVER SAUCE, Ingredients. Liver. Lemon. Melted Butter. 1. Wash and score the liver of a fowl or a rabbit. 2. Blanch it for five minutes. 3. Cut half a lemon into small slices. 4. Remove all the white and seeds. 5. Take a quarter of the lemon-rind and mince it and the liver finely. 1. Prepare half a pint of melted butter. 2. Add the minced liver and lemon. 3. Season with a little salt. 4. Let it come gradually to a good temperature without boiling, and then serve. Precautions. — Be sure the livers are fresh and healthy. LIVER AND PARSLEY SAUCE. Ingredients. Liver. Parsley. Melted Butter. Proceed as in the last recipe by blanching the parsley and liver, mincing them separately, and stirring the melted butter. Precautions. — The same as the preceding. Sauces. ROUX. Ingredients. Stock. Flour. 3 oz. of Butter. 1. Melt three ounces of butter. 2. Stir in one ounce of flour over the fire until it becomes of a. light brown colour. 3. Cover the stewpan, and let it re- main for half an hour on the stove, then add half a pint of boiling water. 4. Season with pepper and salt. 5. Stir gently till well mixed. . 6. Continue the stirring five minutes after it comes to the boil. Stock, as I have before explained, is better than water. Roux is used for thickening sauces and gravies ; when wanted white it must not remain on the fire long enough to brown. The difference between brown roux and white roux is simply in the browning of the butter. It can be kept for some days in a clean earthenware jar in a cool place. Precautions. — Great care must be given to the preparation of roux, for if the butter and flour are not good, or allowed to become too brown, the flavour of the sauce is strong and acrid. GERMAN SAUCE. Ingredients. Eggs. Sugar. Sherry. 1. Put the yolks of two eggs into a stewpan with one teaspoonful of castor sugar. 2. Add one glass of sherry. 3. Put the stewpan on the fire, and whisk the mixture vigorously until it becomes a stiff froth (about two minutes). 4. Pour round the pudding immediately. 220 Buck-masters Cookery. APRICOT SAUCE. Ingredients. Jam. Sugar. Lemon. Sherry. 1. Put half a gill of water in a small stewpan with one dessertspoonful of castor sugar. 2. Boil five minutes. 3. Add two tablespoonfuls of apricot jam, a good squeeze of lemon-juice and a glass of sherry. 4. Boil ten minutes, then strain round the pud- ding. GRAVY SOUP (FROM TINNED MEAT). 1. Open a four pound tin. 2. Place it for two or three minutes in a saucepan with boiling water to loosen the fat and jelly. 3. Pour a little hot watei close to the inside of the tin so as not to soak the meat. All this is to dissolve the jelly and gravy. 4. Turn the meat into a large basin. 5. Pour over it a little more boiling water. 6. Remove the meat to a dish. 7. Pour the contents of the basin into a two- quart stewpan. 8. Add sufficient boiling water to make a quart or three pints of stock. 9. Let it come to the boil. 10. Skim off the fat. 11. Season with pepper and salt. 12. Strain it into a soup tureen over small cubes of toasted bread. A JULIENNE SOUP (FROM TINNED MEAT). Proceed in precisely the same way with another tin. 1. Fillet one onion, one small turnip, a little celery, and two young carrots. 2. Melt one ounce Tinned Meat. 221 and a half of butter in a three pint stewpan. 3. Cook the vegetables for ten minutes in the butter, without stewing. 4. Strain your soup into the stewpan with the vegetables, season with pepper and salt. 5. Stand the stewpan aside to simmer. 6. When the vegetables are tender the soup is ready. The meat may be made into a stew, as already given (page 129), the small pieces either made into mince or sausage rolls or treated as follows : — CROQUETTES OF TINNED MEAT Croquettes are considered rather a delicacy, and may be made with the remnants of game, chicken, fish, potatoes, mushrooms, sweetbread, lobster, rabbit, &c., and is an excellent way of using what might otherwise be wasted. 1. Mince finely the trimmings of the tinned meat and put them on a plate. 2. Melt one and a ' half ounce of butter in a stewpan. 3. Stir in a des - sert-spoonful of flour. 4. Add a little good stock. Season with pepper and salt. 5. Add a little powdered spice, or nutmeg, but not both. 6. When the butter and flour are thoroughly mixed, add the minced meat and a little chopped parsley. Stir for three minutes. 1. Prepare a liason, by beating up the yolk of one egg with the juice of a lemon

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