Forcemeat Fritters

Ingredients

• Eigth ounces of bread crumbs
• three ounces of butter
• quarter of a pint of cream
• one ounce of parsley
• half an ounce of leeks
• quarter of an ounce of sweet marjoram
• quarter of an ounce of winter savory
• quarter of an ounce of lemon-thyme

Method

1. 1

   Rub the butter into the bread crumbs; add the parsley, leeks, and herbs; season with pepper and salt; mix the whole together with the eggs, well beaten, and the cream; fry in fritters, along with two eggs, previously boiled hard, and sliced; place the eggs round the fritters, and serve with brown sauce poured over the whole, and currant jelly.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 46. The excerpt below is the record exactly as published.

half an ounce of beets, quarter of an ounce of sweet leeks, quarter of an ounce of sweet marjoram, wnter savory, and lemon-thyme (mixed), and three table- spoonfuls of cream. Boil four eggs hard ; take out the yolks, and mash them rvith the butter, adding the herbs and bread crumbs ; season with pepper, salt, and a little mace or nutmeg ; then add the cream, and two eggs, well beaten ; melt some butter in a tin ; put in the forcemeat, and roast it before the fire in a dutch oven, occasionally adding a little butter ; when brown on one side, turn it over, and when sufficiently done, serve with brown sauce, part of which should be poured on the dish, and garnish with the whites of the eggs chopped small. The forcemeat may be baked in a pie-dish, in a moderately hot oven. VEGETARIAN COOKERY. 79 No. 59.— Bread Fritters. Cut the bread in slices about half an inch thick, and cut off the crust Beat two or more eggs, according to the quantity required ; pom- sufficient milk or cream over the pieces of bread just to moisten them, then dip each separately into the beaten eggs, and put them carefully into the frying-pan, in which there should be some butter ready melted ; sprinkle a little salt ovei‘, and fry them a light brown ; lay them on a flat dish, and pour brown sauce over them. Fried onions may be added. No. 60. — Bread and Parsley Fritters. Six ounces of bread crumbs, four eggs, and half an ounce of chopped parsley. Moisten the bread with a table-spoonful of cold water, add the parsley, the eggs well beaten, and season with pepper and salt ; fry it in Mtters, and serve with bro^vn sauce. No. 61. — Carrot Fritters. Quarter of a pound of carrot, two ounces of bread crumbs, two table-spoonfuls of cream, and two eggs. BoB, and mash the carrot till perfectly smooth ; add the bread crumbs and cream ; season with pepper and salt ; add the eggs, well beaten, immediately before frying ; fry in frittem, and serve with brown sauce. No. 62. — Egg Fritters. Six eggs, and a quarter of an ounce of eschalot, or sweet leeks. Beat the eggs well, adding one table-spoonful of spring water, the eschalot chopped fine, and season with pepper and salt. Melt some butter in a frying-pan ; pour in the eggs ; fry them on both sides of a light brown colour ; cut them into squares, and serve with mint sauce. No. 63. — Forcemeat Fritters. Eiglit ounces of bread crumbs, three ounces of butter, four quarter of a pint of cream, one ounce of parsley, half 80 VEGETARIAN COOKERY. an ounce of leeks, and quarter of an ounce of sweet marjoram

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