Hash Fritters

Ingredients

• pieces of cold veal or lamb
• 1 beaten egg
• salt and pepper

Method

1. 1

   Stew meat in stock or gravy, cut into small pieces.

2. 2

   Add bread crumbs and beaten egg, season.

3. 3

   Form into balls, cover with mashed potato, dip in crumbs, then in beaten egg, and fry.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 29. The excerpt below is the record exactly as published.

Hash Fritters. Stew gently pieces of cold veal or lamb in a little stock or gravy. Cut in small pieces. Add some bread crumbs and i beaten cggy salt and pepper. Make into small balls and cover the outside with mashed potato. Dip in crumbs, then in beaten Qgg and in crumbs again. Fry in hot fat. 108 SEPTEMBER. I. — Panned Oysters. Into a stewpan put i tablespoonful of but- ter, and when it melts add i tablespoonful of flour. Stir until smooth and add ]4 pt. of oyster juice. When this has thickened to the consistency of cream, add 1 8 or 20 oysters, salt and pepper to taste. When the gills ruffle the oysters are cooked. Serve on toast. 2. — Chipped Beef. Cut dried beef in thin shavings. Pour boiling water over and let stand 10 minutes. Make a sauce of i cup of water, i of milk, a beaten ftgg and i tablespoonful of flour. Stir well. Season. Add the beef; let boil for 5 minutes. Serve. 3. — Tomato Omelet. Beat very well 12 eggs seasoned with a little salt and pepper. Into a frying-pan put 109 ^ tkpiember. 2 ozs. of butler ; let it melt, then pour into it j4 a pf- of freshly stewed tomatoes. Cook for 2 minutes ; then turn in the beaten egg

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