Fowl, Croquettes of

Name: Fowl, Croquettes of
Yield: 4 servings
Ingredients: every half-pound of solid fowl; two ounces of scraped ham; half a pint of gravy; two or three shallots; season with powdered mace, pepper, salt, and a half a teaspoonful of powdered sugar

From Cassell's dictionary of cookery, 1892

Serves 4

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 538. The excerpt below is the record exactly as published.

Fowl, Croquettes of.— iMix with every half-pound of solid fowl (free from bone or gristle), two ounces of scraped ham. Make half a pint of gravy, by boiling the bones and rejected pieces. Fry two or thi-ee shallots in a little butter, add the gravy, and season with powdered mace, pepper, salt, and a half a tea- spoonful of pouuded sugar

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