Meat Croquettes

Name: Meat Croquettes
Ingredients: To the chopped cold meat; add the seasoning; yolk of egg; enough of the thick white sauce to moisten it; Dip the shapes into egg and crumbs; fry them in deep fat

From Household science and arts, 1913

General rule: 2 parts of chopped meat or fish to 1 part of thick white sauce.

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 38. The excerpt below is the record exactly as published.

MEAT CROQUETTES To the chopped cold meat add the season- ing and yolk of egg, and enough of the Digitized by Google GELATDT 99 Spk. pepper thick white sauce to moisten it. Cool the Few grains cayenne mixture and shape it. Dip the shapes into Few drops onion egg and crumbs and fry them in deep fat

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