Kromeskies of Cold Meat

Ingredients

• 1 oz. butter
• 1 oz. flour
• 1 gill stock
• 4 to 6 oz. cooked meat
• Salt
• Pepper
• A pinch of nutmeg
• Some fat bacon
• Frying batter

Method

1. 1

   Melt butter, add flour and stock, stirring until smooth.

2. 2

   Mix in minced meat and season.

3. 3

   Cool and shape into cork-shaped pieces, wrap in bacon, dip in batter, and fry until golden.

4. 4

   Drain and serve with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 406. The excerpt below is the record exactly as published.

Kromeskies of Cold Meat 1 oz. butter. 1 oz. flour. 1 gill stock. 4 to 6 oz. cooked meat. Salt. Pepper. A pinch of nutrqeg. Some fat bacon. Frying batter. Any nicely cooked meat may be used, but it is better to have a mixture of salt and fresh meat, such as veal and ham, beef and tongue, chicken and ham, &c. Mince the meat finely and then weigh it. Melt the butter in a saucepan, add the flour and stock, and stir over the fire until the mix- ture forms a smooth paste, and draws away from the sides of the saucepan. Now add the meat and season to taste. The seasoning will depend some- what upon the kind of meat used. A few chopped mushrooms or oysters may be added. Mix well and turn on to a plate to cool. Then form the mixture into small cork-shaped pieces, using a little dry flour to help with the shaping. Now wrap each piece in a very thin slice of fat bacon, then dip them in frying batter (Recipe 1861) and fry them in boiling fat until a golden brown colour and dry and crisp. Drain well and serve garnished with parsley. Note. — Great care must be taken to cut the bacon very thin or it will not be sufficiently cooked. 1037. Meat and Potato Cones £ lb. cooked meat. | lb. cooked potato. 2 table - sps. melted butter or dripping. A pinch of nutmeg

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