Game Croquettes

Ingredients

• six ounces of meat
• one ounce of lean of cooked ham
• one ounce of fat of cooked ham
• one ounce of cooked mushrooms
• two ounces of minced lean of uncooked bacon
• four ounces of minced onion
• half a pound of mushrooms
• a dessert-spoonful of dried sweet herbs
• a seasoning of salt and pepper
• half an ounce of dissolved gelatine
• a teaspoonful of lemon-juice
• half one of red currant jelly
• a teaspoonful of marsala

Method

1. 1

   Mince cold game, ham, and mushrooms.

2. 2

   Chop trimmings and simmer with bacon, onion, mushroom peelings, herbs, salt, and pepper.

3. 3

   Strain and thicken broth with butter and flour, adding gelatine, lemon juice, jelly, and marsala.

4. 4

   Mix with minced meat to form a thick jam consistency, cool, and shape into discs.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 46. The excerpt below is the record exactly as published.

GAME CROQUETTES. 103 At this season of the year there is often cold game in the house out of which, with a little care, a nice entree can be made in this way. Assuming that six ounces of meat can be picked off a Croquettes. brace of cold pheasants, take one ounce of lean and one ounce of fat of cooked ham, and of cooked mushrooms one ounce. Mince all rather finely and mix them in a soup plate, seasoning with spiced pepper, and covering the plate for the present. Now chop up all the trimmings, skin, and bones of the birds, pound- ing the latter for a while in the mortar, and put the whole into a stewpan with a couple of ounces of minced lean of uncooked bacon, four ounces of minced onion, the minced peelings and stalks of half a pound of mush- rooms, a dessert-spoonful of dried sweet herbs, and a seasoning of salt and pepper ; cover with water, bring to the boil slowly, and simmer for a couple of hours. Then strain, take off any fat there may be, and proceed to thicken the broth as for a sauce taking, for half a pint, half an ounce of butter and the same of flour. As this is cooking, stir in a quarter of an ounce of dis- solved gelatine, a teaspoonful of lemon-juice, half one of red currant jelly, and a teaspoonful of marsala

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