Lamb Croquettes

Ingredients

• 31b. of raw Lamb
• three onions
• yolks of four eggs
• strained juice of two lemons
• 1 saltspoonful of salt
• 1 teacupful of the liquor in which the meat balls were boiled
• 1 teacupful of bechamel sauce
• 1 teacupful of thick cream
• 1 teacupful of melted glaze
• a little nutmeg
• a sprinkling of salt

Method

1. 1

   Finely chop raw lamb and minced onions, season with salt and pepper, roll into balls, and boil.

2. 2

   Mix yolks, lemon juice, and salt, stir over low heat until thickened, then mix in liquor.

3. 3

   Arrange croquettes on a hot dish and pour sauce around them.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 217. The excerpt below is the record exactly as published.

Lamb Croquettes. — (1) Finely chop 31b. of raw Lamb ; peel and mince three onions, mix all together, and season with salt and pepper. Divide the mixture into small quantities, and roll them into balls, put them in a saucepan of water, and boil. Put the yolks of four eggs in a saucepan with the strained juice of two lemons and 1 saltspoonful of salt, and beat them well ; stir over a slow fire with a wooden spoon until they thicken, taking care to move them off the fire before they have time to boil, or they will curdle and be spoilt ; then mix in gradually 1 teacupful of the liquor in which the meat balls were boiled. Stir the sauce at the side of the fire for ten minutes. Arrange the croquettes in a group in the centre of a hot dish, pour the sauce round them, and serve while very hot. (2) Procure a piece of cold cooked leg of Lamb, remove all the sinewy skin, and cut the meat into dice ; mix with it half its quantity of cooked artichoke-bottoms, also cut in dice. Keduce 1 teacupful of bechamel sauce in a stewpan, and mix with it 1 teacupful of thick cream and 1 teacupful of melted glaze. Stir over the fire till the sauce is thick and coats the spoon, then take it off, and put in the prepared Lamb and artichokes ; grate in a little nutmeg, and add a sprinkling of salt

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