Lamb Croquettes

Ingredients

• 3 tablespoons butter
• 1 teaspoon finely chopped onion
• 4 tablespoons flour
• 2 cups chopped cooked lamb
• 0.5 teaspoon salt
• 1 egg
• 2 tablespoons water
• 1 cup milk
• 1.5 cups dried sifted breadcrumbs
• Pepper

Method

1. 1

   Melt butter, add flour, salt, and pepper and stir until smooth.

2. 2

   Add the milk gradually and bring to the boiling point, stirring constantly.

3. 3

   Add onion and lamb.

4. 4

   Cool.

5. 5

   Shape as desired.

6. 6

   Roll in crumbs, then in beaten egg diluted with two tablespoons of cold water and again in crumbs.

7. 7

   Fry in deep hot fat until brown—about five minutes.

8. 8

   Drain on brown paper.

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 10. The excerpt below is the record exactly as published.

cup milk | teaspoon salt 4 teaspoon paprika ¢ cup vinegar | teaspoon sugar | egg | tablespoon butter Mix mustard, salt, sugar, flour and paprika together. Add well-beaten egg and mix until smooth. Add milk and vinegar and cook over hot water until thick, stirring constantly. Remove from fire, add butter and cool. - FRUIT SALAD DRESSING Canned pineapple juice (about | cup) 2 eggs 4 tablespoons flour | tablespoon butter 3 tablespoons sugar | cup cream Drain juice from canned pineapple. Mix sugar and flour and add enough juice to make smooth paste. Heat remaining juice and add flour mixture. Cook, stirring constantly, until thickened. Place over hot water; add eggs, beaten until light, and butter. Cook about ten minutes, stirring to prevent lumping. Cool and place in Prestcold until ready to serve. Whip cream and fold into chilled mixture just before serving. 24 ““ LEFT-OVERS ” A dish which makes a second appearance before the family after a short absence in the larder is generally unpopular, its dejected appearance serving only as a reminder of its former glory. Nevertheless, ‘‘ left-overs ’’’ which have been preserved in the Prestcold are valuable foods. The perfect condition in which cooked foods can be preserved is one of the great advantages of the Prestcold. Foods which are allowed to coo! slowly in a larder at atmospheric temperature are liable to be infected by the bacteria, and so made unfit for consumption. The cold dry air of the Prestcold inhibits the growth of bacteria, and every scrap of food left over at one meal can be safely utilised for the next. This is an economy not only in food bills, but also in fuel and time, for although a certain amount of ingenuity must be devoted to the making of ‘‘ left-over ”’ dishes, far less trouble is incurred than when fresh dishes are prepared. In order that ‘‘left-overs ’’ shall appeal to the palate, they must be well seasoned, and a new note introduced by means of a different flavour or garnish. It is an excellent plan to combine a fresh vegetable with the left-over food. In this manner the food value, as well as the flavour of the dish, is enhanced. ‘‘Left-overs ”’ are usually more appetising if served in individual portions, instead of in the form of hash or mince. Great care must be taken not to heat meat and fish for the second time any longer than is necessary to warm it all through, as subjection to high temperature or prolonged heat diminishes the food value, hardening the fibres of meat, and so making it indigestible. The following recipes suggest methods of taking care of those foods which have been cooked and are left over. They should be kept in closed containers and placed in the Prestcold until they can be used on the menu. POTATO SOUP | pint milk 6 tablespoons mashed potatoes | pint water | teaspoon chopped parsley | oz. butter 3 oz. flour Seasoning Melt the butter in a saucepan, stir in the flour, add the cold water and milk, bring to the boil, stirring meanwhile, and boil for ten minutes. Rub the potatoes through a sieve and stir into the soup. Heat to boiling, season, add the chopped parsley, and serve with sippets of toast. 25 POTATO BALLS 3 Ib. cooked potatoes | egg | gill milk | teaspoon chopped parsley | oz. margarine Pepper and salt | teaspoon chopped onion | oz. flour Egg and breadcrumbs Melt the margarine in a saucepan, stir in the flour, add the milk and beat thoroughly till the mixture leaves the sides of the pan. Stir in the slightly beaten egg, the parsley, onion and sieved potatoes. Season and blend well. Turn the mixture on to a plate to cool. Divide it into equal parts, flour the hands, and roll into balls. Brush over with beaten egg, coat with breadcrumbs, and fry to a golden brown colour in hot fat. CHICKEN CROQUETTES 6 oz. cold chicken Egg and breadcrumbs 4 oz. flour 2 oz. cold ham | egg | gill milk or stock | teaspoon chopped parsley 4 oz. dripping Seasoning Melt the dripping over a gentle heat, add the flour and cook for two or three minutes, then add the milk and stir until the mixture leaves the sides of the pan. Beat the egg, and add it slowly, continuing to heat, so that the egg shall be cooked. Add the minced chicken and ham, parsley and seasoning, and turn on to a plate to cool. Divide into equal parts, roll into balls, and then shape into corks. Coat in egg and crumbs, reshape, fry in hot fat and serve with celery sauce. AU GRATIN POTATOES 3 lb. cooked potatoes + oz. butter DROTmCNEESE I$ gills milk ozetiour Salt and pepper Butter a pie dish, cut the potatoes in slices, and arrange half in the base of the dish. Sprinkle with grated cheese, salt and a little cayenne pepper. Dredge with flour, and spread with butter. Fill up the dish with the remainder of the potatoes, and add milk until it may be seen through the top layer. Bake for 14+ hours in a moderate oven, till the potato is soft, and the top golden brown. STUFFED TOMATOES 6 firm tomatoes 2 tablespoons thick white sauce 2 oz. cooked fish | oz. grated cheese A few chopped walnuts Seasoning Heat the sauce and stir in the grated cheese, the boned flaked fish and the seasoning. Cut the ends off the tomatoes, scoop out the pulp with the handle of a teaspoon and turn upside down to drain. Fill the tomato cases with the fish mixture, sprinkle the top with chopped walnuts and serve very cold. CHICKEN MAYONNAISE 4 oz. diced lean chicken 6 chopped olives 4 head of celery 4 young lettuce | gill mayonnaise sauce Salt Place the chopped chicken, olives and chopped celery in a salad bowl. Add the mayonnaise sauce and blend well with a fork. Serve on crisp lettuce from the Prestcold Crispator, or crisp endive can be used. Decorate the salad with several stuffed olives. 26 LAMB CROQUETTES 3 tablespoons butter | teaspoon finely chopped onion 4 tablespoons flour 2 cups chopped cooked lamb 4 teaspoon salt | egg % teaspoon pepper 2 tablespoons water | cup milk 1} cups dried sifted breadcrumbs

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