Kromeskies

Ingredients

• a gill of lukewarm water
• two table-spoonfuls of salad oil
• the whites of two eggs
• a spoonful of the forcemeat
• a stewpan with clarified dripping

Method

1. 1

   Mix salt with a gill of lukewarm water, then add two tablespoons of salad oil to make a smooth batter.

2. 2

   Just before use, beat the whites of two eggs to a firm froth and lightly dash this into the batter.

3. 3

   Spread a spoonful of forcemeat on each piece of bacon and roll securely.

4. 4

   Half fill a stewpan with clarified dripping and heat until boiling.

5. 5

   Dip the kromeskies into the batter and fry in the boiling fat until lightly browned, about a minute.

6. 6

   Drain on kitchen paper and serve garnished with fried parsley.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 217. The excerpt below is the record exactly as published.

a gill of lukewarm water, then add two table-spoonfuls of salad oil ; this will make the batter smooth instead of leathery. Just before it is to be used beat the whites of two eggs to a firm froth, and dash this, not stir it, lightly in. The yolks of the eggs can be used for the pudding. Spread a spoonful of the forcemeat upon each piece of bacon, and A YEARS COOKERY. 273 roll it securely to the shape of a cork. Half fill a stewpan with clarified dripping, and put it on the fire till it boils, that is, till it is still and a light blue smoke rises from it. When the fat is ready, take the kroineskies, one at a time, in a spoon ; dip them into the batter, and put them at once, with the batter that is in the spoon with them, into the boiling fat. When the batter is lightly browned, that is, in less than a minute, the kromeskies

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