Curry Croquets

Ingredients

• Four ounces of Rice
• Half pound of cold Meat
• One teaspoonful of Curry Powder
• One teaspoonful of Lemon-juice
• Two Eggs
• Bread-crumbs
• frying Fat
• Half ounce of Flour
• One gill of Stock
• One ounce of Butter
• One teaspoonful of chopped Onion

Method

1. 1

   Free the meat from skin and gristle, and if very fat, part off the fat; chop the meat up very fine.

2. 2

   Wash, blanch and boil the rice, drain, and dry it in front of the fire.

3. 3

   Put the butter and onion into the saucepan, fry it but do not let it get brown, then stir in the curry-powder and flour.

4. 4

   When this is cooked but not browned, add the meat and lemon-juice; let this cook a little longer over the fire.

5. 5

   Mix in the boiled rice.

6. 6

   Beat up one egg and add it to the mixture, stir just long enough to bind the egg, add a pinch of salt if required, and spread the mixture on a dish.

7. 7

   When cold, shape into balls of even size.

8. 8

   Beat up the other egg for the purpose of egging the balls, then dip them in breadcrumbs and fry in hot fat to a nice light brown colour.

9. 9

   Drain onto a paper or cloth, dish up in a pile, garnish with fried parsley and serve.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 55. The excerpt below is the record exactly as published.

Curry Croquets. Ingredients. Four onces of Rice. Half pound of cold Meat. One teaspoonful of Curry Powder. One teaspoonful of Lemon-juice. Two Eggs, Bread-crumbs, frying Fat. Half ounce of Flour. One gill of Stock. One ounce of Butter. One teaspoonful of chopped Onion

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