Kromeskies (Veal or Mutton)
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 127. The excerpt below is the record exactly as published.
season with salt and pepper, and put them into a frying-pan (or shal- low stew-pan will answer the purpose) containing three ounces of hot beef dripping and let it cook gently, turning it constantly until it is done. Place the liver on a hot dish with some fried tomatoes, arid pour some thick brown sauce round the dish, which should be made as follows : — Stir a large tablespoonf ul of flour quickly into the dripping which is left in the pan and when it is smoothly mixed add gradually a quarter of a pint of brown stock and a dessertspoonful of tomato catsup ; let the sauce boil up, season it with pepper, cayenne and salt and strain it into the dish. Kromeskies (Veal or Mutton). Mince some cooked veal (or mutton) very finely, season it with salt and pepper and a little mace, and add a small quantity of grated lemon-peel. Put the mince into a small stewpan and add sufficient white sauce to moisten slightly, and when it is thoroughly heated stir in some raw beaten egg (half an egg is enough for half a pound of meat), and spread it out on a dish. As soon as the mince is cold, form it into little cork- 182 STANDARD COOKERY. shaped rissoles and envelop each in a very thin slice (cut so that it just covers the rissole) of partially cooked fat bacon. Flour the little rolls lightly, dip them into a thick batter
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