Lamb Croquettes

Ingredients

• 1 tablespoon finely chopped onion
• 2 tablespoons butter
• 1/4 cup boiled potato cubes
• 1 cup cold cooked lamb, cut in small cubes
• 4 cup flour
• 1 cup Brown Stock (p. 144)
• 1 teaspoon finely chopped parsley
• Salt and pepper
• 1 teaspoon pepper

Method

1. 1

   Fry onion in butter 5 minutes, then remove onion.

2. 2

   To butter add flour and stock and cook 2 minutes.

3. 3

   Add meat, potato, salt, and pepper.

4. 4

   Simmer until meat and potato have absorbed sauce.

5. 5

   Add parsley and spread on shallow dish to chill.

6. 6

   Shape, crumb, and fry.

7. 7

   Serve with Tomato Sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 167. The excerpt below is the record exactly as published.

LAMB CROQUETTES 1 tablespoon finely chopped 1 cup cold cooked lamb, cut in onion small cubes 2 tablespoons butter 24 cup boiled potato cubes 4 cup flour Salt and pepper 1 cup Brown Stock (p. 144) 1 teaspoon finely chopped or lamb gravy parsley Fry onion in butter 5 minutes, then remove onion. To butter add flour and stock and cook 2 minutes. Add meat, potato, salt, and _ pepper. Simmer until meat and potato have absorbed sauce. Add parsley and spread on shallow dish to chill. Shape, crumb, and fry (see Croquettes, p. 396). Serve with Tomato Sauce (p. 198). FRITTERS AND CROQUETTES 401 LOBSTER CROQUETTES 2 cups chopped lobster meat Few grains cayenne 1% teaspoon salt 1 teaspoon lemon juice V4 teaspoon mustard 1 cup Croquette Sauce (p. 397) ‘Add seasonings to lobster, then add sauce. Chill, shape, crumb, fry in deep fat, and drain (see Croquettes, p. 396). Serve with Tomato Cream Sauce (p. 199). Makes 12 or more. LOBSTER CUTLETS 2 cups chopped lobster meat 1 teaspoon lemon juice Y% teaspoon salt 1 egg yolk Few grains cayenne 1 teaspoon finely chopped parsley Few gratings nutmeg 1 cup Croquette Sauce (p. 397) Mix ingredients in order given and chill. Shape in form of cut- lets, crumb, and fry (see Croquettes, p. 396). Make a cut at small end of each cutlet and insert in each the tip end of a small claw. Arrange around a mound of parsley. Serve with Tartare Sauce, (p. 207). Makes 12 or more. OYSTER AND MACARONI CROQUETTES 24 cup cooked macaroni (p. 380) Few grains cayenne 1 pint oysters Few grains mace 1 cup Croquette Sauce (p. 397) 1% teaspoon lemon juice 14 cup grated cheese Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces. Use oyster liquor with milk in making sauce. Mix macaroni and oysters, add sauce and seasonings. Chill. Shape, crumb, fry, and drain (p. 397). Makes 12 or more. VEAL CROQUETTES 2 cups chopped, cooked veal Few grains cayenne Y% teaspoon salt Few drops onion juice 1% teaspoon pepper

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