Ham Croquettes
From The Common sense recipe book, 1898
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 19. The excerpt below is the record exactly as published.
m croquettes. BEEF EN MIROTEN. Mrs. S. McMaster. Cut thin slices of cold roast beef, and put them into a frying pan with some butter and six onions, turn the pan frequently, then mix a little broth, add pepper and salt, and after a few boils serve up hot. No yellow clothes if if you use only only It leaves them beautifully white beautifully white. vais anne WICTOL 0a ol JAMES UM. AIRD... Our Success in BUSINESS is due in a great measure to the PURITY of our Goods. 70 Kinds of BREAD and ROLLS. Telephones |= (25,1340, 6488, 5052 BEEF WITH TOMATOES. Vite oe Vel Eight pounds fresh plate beef, second cut broiled; boil ten- der two quarts tomatoes, three cloves, plenty butter, pepper and salt; when cooked nicely and thick, strain through a colander and pour over your beef and serve hot or cold. FRIED BEEFSTEAK. Pound the steak well, roll it in flour as you would fish, and fry it in a tablespoontul of very hot lard. When it is nicely browned, add one and one-half cupfuls of boiling water, and let it boil for two or three minutes. Steak is very tender when cooked in this way, and the gravy is simply delicious. HAM CROOUELTES. Chop the ham very fine and season with pepper and mustard, With a little flour in hand, make up small balls and dip in beaten eggs, roll in crumbs of bread or cracker
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