Meat Croquettes (Alternative)

Ingredients

• Fish or meat
• Cracker crumbs or corn meal
• Rice
• Salt
• 1 well beaten egg
• Pepper

Method

1. 1

   Take equal parts of ground meat, and rice, 1 well beaten egg, salt and pepper to taste.

2. 2

   Dip in beaten eggs and roll in cracker crumbs or corn meal.

3. 3

   Fry in hot fat.

4. 4

   Drain on paper.

5. 5

   Creamed peas are lovely with croquettes.

Nutrition per serving

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 24. The excerpt below is the record exactly as published.

salt. 1 t-spoon vanilla. 4 tbls. melted butter. 3 cups flour sifted with Add sufficient flour to above mixture to roll out; fry in deep fat. Sugar while warm, Mrs. Fred J. Stilson. WAFFLES. 1% cups flour. 2 eggs — yolks. 3 t-spoons baking powder. 2 eggs — whites. 1/2 t-spoon salt. 1 tbls. melted butter. 1 cup milk. Combine and sift dry ingredients, add milk gradually, yolks of eggs beaten well, butter, whites of eggs beaten stiff. Cook on a greased waffle iron. Serve with maple syrup. Waffle iron should be well heated on one side, turned, heated on other side, and thor- oughly greased before iron is filled. In filling put a tablespoon full of mixture in each compartment near center of iron, cover, and mixture will spread to just fill iron. Mrs. Robert A. Sewell. SOUTHERN PLAIN WAFERS. 1 pt. milk. 1 pt. flour. 1 t-spoon baking powder. 1 tbls. butter. Sift baking powder with flour, cream flour and butter well, add milk gradually, salt to taste. Bake in wafer irons. When finished trim with scissors. Mrs. Hugh Willet. TRY THIS METHOD OF "PREPARING TOAST". Cut bread one half inch thick (or thickness desired) and put under flame in gas oven to brown slightly. (Browning process should be done quickly; be careful not to scorch.) Remove bread put a light spread of butter on one or both sides, return to oven un- til a golden brown. This is a little trouble, but toast is crisp and de- licious. Mr. George Ellis. CROQUETTES AND EGG DISHES. Mrs. Lee Hagan, Chairman. Eggs cooked at a low temperature (poached) are more quickly digested than eggs cooked at a high temperature (fried). Always buy yard or guaranteed eggs as these are cheaper in the end. Eggs may be served as a substitute for meat as they have similar food value. Miss M. P. Means. — Censor. ' CHICKEN CROQUETTES A LA PIEDMONT. 1 lb. ground cooked chicken. 2 tbls. butter. 1 cup milk. 1 egg yolk. 1 tbls. flour. Cream butter and flour together, add yolk, then milk. Cook all until thick. Mix with the chicken — season with salt and pepper to taste. Shape into balls — roll in flour — next in beaten egg and then in cracker crumbs. Fry in deep fat. Piedmont Driving Club. CHICKEN CROQUETTES. 1 cup ground chicken. 1/2 cup cracker or bread crumbs 1 tbls. melted butter. 2 eggs well beaten Season to taste. Mix all together, making into cakes. Fry in boiling lard. Mrs. Charles Ray. VEAL CROQUETTES. 2 cups cooked veal. Season with onion, salt and pep- 1 egg. per to taste. 1 cup white sauce. Mix all together, making into balls, in cracker crumbs. Fry in hot lard. Mrs. O. R. Williams. Dip in beaten eggs — then CROQUETTES AND EGG DISHES 51 GREEN CORN CROQUETTES. 1/2 dozen ears grated corn. 1 cup flour. 1 cup milk. Pepper and salt to taste. 4 tbls. butter. 3 eggs. Warm the milk and butter, add the corn. When cold, add eggs well beaten. Make into balls. Fry in hot lard. Mrs. O. C. Fuller. SALMON CROQUETTES. 1 large can salmon. 1 cup milk. 3 tbls. butter. 2 tbls. flour. 2 eggs. 1/2 cup bread crumbs. Salt, pepper and lemon juice to taste. Mix butter and flour together. When milk begins to boil, stii in flour, butter, salmon and seasoning. Boil up for two minutes. Then stir in eggs well beaten. When cold, shape up and fry in hot fat. Mrs. J. Ben L-Gette. BANANA CROQUETTES. 4 ripe sound bananas. 1 egg. 1/2 lemon. Pinch salt. Cut bananas in four parts lengthwise. Mix beaten eggs with lemon juice and salt. Dip bananas in the mixture and then roll in cracker crumbs. Fry in deep fat — drain on brown paper and sprin- kle with powdered sugar. Mrs. Lee Hagan. NUT AND POTATO CROQUETTES. 1 cup black walnut meats. 1 cup mashed potatoes. 2 eggs. 1 cup bread crumbs. Chop walnut meats coarsely, mix with the potatoes mashed and seasoned. Have bread crumbs soft and stir in with well beaten eggs; mould into croquettes. Dip each one in beaten egg, roll in fine crumbs and fry in deep hot fat. Mrs. E. O. Pritchard. BRAIN CROQUETTES. 1 set brains. 3 eggs. 1 cup cracker crumbs. Salt and pepper to taste. Parboil brains twenty minutes; drain. Stir into them the cracker crumbs and the well beaten eggs. Make into cakes, roll in eggs and then in cracker crumbs. Fry in boiling lard. Garnish with parsley. Mrs. D. R. Wilder. VEAL CROQUETTES. (Original). 2 lbs. lean veal. 1 cup white sauce. 1/2 t-spoon black pepper. 1 tbls. salt. 1 t-spoon chopped parsley. V^ t-spoon celery seed. 1 egg. Bread crumbs. 52 ATLANTA WOMAN'S CLUB COOK BOOK Cook veal until very tender, then run through meat choppei and mix with white sauce and seasoning. Roll into any shape de- sired and dip in egg and then in browned bread crumbs. Fry in bas- ket in deep fat. Mrs. E. B. Havis, Jr. MEAT CROQUETTES. 1 cup cold meat. 1 egg. 1 cup milk. 1 bell pepper. 1/4 t-spoon salt. 2 tbls. flour. 1/8 t-spoon pepper. 2 tbls. butter. Grind any kind of cold meat, cream butter, flour, salt and pep- per together, warm milk and pour on creamed mixture cook in dou- ble boiler until real stiff, add cold meat and chopped pepper, mix well and drop on platter to harden. When ready to cook dip in beaten egg roll in cracker crumbs, and fry quickly in deep fat. Drain on brown paper, and serve garnished with parsley. Mrs. Jesse M. Manry. MEAT CROQUETTES. Fish or meat. Cracker crumbs or corn meal. Rice. Salt. 1 well beaten egg

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