Croquettes or Cutlets

Name: Croquettes or Cutlets
Ingredients: One solid cup (or one-half pound) of cooked meat, chopped fine.; one-half teaspoon of salt; one-half teaspoon of celery salt; one saltspoon of pepper; a speck of cayenne; a few drops of onion juice; one tablespoon of lemon juice; one teaspoon of chopped parsley; one ounce of butter; two tablespoons of corn-starch; one cup of milk or stock

From The home science cook book, 1902

Use a mixture of fats for frying; ensure the fat is hot enough.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 43. The excerpt below is the record exactly as published.

Croquettes or Cutlets. One solid cup (or one-half pound) of cooked meat, chopped fine. Season chicken or veal with one-half teaspoon of salt, one-half teaspoon of celery salt, one saltspoon of pepper, a speck of cayenne, a few drops of onion juice, one tablespoon of lemon juice, one tea- spoon of chopped parsley. Season lobster and other fish with salt, paprika, mustard, and lemon. Mix with a thick sauce, made with one ounce of butter, two tablespoons of corn-starch, or four of flour, and one cup of milk or stock

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