Kromeskies
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
The batter will contain a rich fluid forcemeat when opened.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 51. The excerpt below is the record exactly as published.
some very strong stock, which will be a hard jelly when cold, and let the whole set in a plate — say a soup-plate, an inch or rather less in depth. Cut the preparation wrhen cold into small squares, about an inch every way. Then take a piece of bacon, and with a sharp knife cut off very thin strips, if possible not thicker than a five-pound note. Wrap the squares nicely in this, and press the edges of the bacon together so as to make them adhere to the forcemeat., Lightly flour the whole, and then dip them into some good batter and throw them into some smoking hot lard. The batter will set before the inside slip of forcemeat has dissolved. The heat will quickly cook the bacon, and in a very few minuies the forcemeat itself will be in a semi-liquid state. The batter will soon turn a bright golden-brown colour, and if the fat is properly hot it will not take more than ten or twenty seconds. Now take the kromeskies carefully out of the frying-pan, put them in the oven on a hot cloth to drain for a few minutes, or on blotting paper, and serve them on a dish with some nice bright, crisp fried parsley
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