Kromeskys

Ingredients

• mince some cold meats of any sort
• and mushrooms, if you have them
• Fry some onion slightly in butter
• moisten with gravy or stock
• season with pepper and salt
• and minced parsley
• Cut up some slices of cooked bacon
• dip them in batter

Method

1. 1

   Mince some cold meats of any sort, and mushrooms, if you have them.

2. 2

   Fry some onion slightly in butter, then toss in the mince for a couple of minutes; next moisten with gravy or stock; season with pepper and salt and minced parsley.

3. 3

   Stew for a few minutes until it is in a tolerable paste; put it on one side to get cool.

4. 4

   Cut up some slices of cooked bacon (rather fat) — the slices must be of the thinnest — place some of the savoury meat on each slice, roll them up neatly, and keep them in a cool place; then dip them in batter and fry them.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 45. The excerpt below is the record exactly as published.

Kromeskys. Mince some cold meats of any sort, and mushrooms, if you have them. Fry some onion slightly in butter, then toss in the mince for a couple of minutes ; next moisten with gravy or stock ; season with pepper and salt and minced parsley. Stew for a few minutes until it is in a tolerable paste ; put it on one side to get cool. Cut up some slices of cooked bacon (rather fat) — the slices must be of the thinnest — place some of the savoury meat on each slice, roU them up neatly, and keep them in a cool place ; then dip them in batter

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