Fricandelles (Hot)

Ingredients

• some cold, cooked meat
• a little ham or tongue
• pepper and salt
• a thin strip or so of lemon peel
• 1 or 2 finely minced chives
• some parsley
• a little beef suet
• a little stock and mushroom catsup

Method

1. 1

   Chop the meat finely, mix with bread crumb soaked in gravy or milk, seasonings, and suet.

2. 2

   Shape into flat cakes, fry carefully, and serve with gravy.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 19. The excerpt below is the record exactly as published.

Fricandelles (Hot). Chop up some cold, cooked meat very finely, adding a little ham or tongue if white meat is used ; mix with this some crumb of bread (steeped in gravy, or milk for white meat), pepper and salt, a thin strip or so of lemon peel, 1 or 2 finely minced chives, and some parsley ; pound this all with a little beef suet, and moisten it with a little stock and mushroom catsup

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