Meat Croquettes

Ingredients

• any kind of cooked meat at hand
• two ounces of ham
• three table-spoonfuls of white sauce
• the yolks of three eggs
• fine bread-crumbs
• boiling lard
• a garnish of parsley

Method

1. 1

   Put the meat into a stewpan.

2. 2

   If fowl, allow to every half pound of meat two ounces of ham.

3. 3

   Moisten with white sauce and stew for a few minutes.

4. 4

   Stir in the yolks of three eggs and let it stand until the eggs are set.

5. 5

   Turn the meat out on a large dish, spread it evenly, and when cold, divide it into portions.

6. 6

   Roll into balls or taper shapes, smear with egg, and cover with bread-crumbs.

7. 7

   Fry in boiling lard for 5 to 8 minutes and serve with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 910. The excerpt below is the record exactly as published.

Meat Croquettes. — Take any kind of cooked moat at hand. The remains of fowl, a few slices of ham, with an appropriate season- ing of chopped nnishrooms, grated nutmeg, pepper, &c. ; or cold roast beef, with a small bunch of mixed savoury herbs, some minced shallot, an anchovy, popper, and salt. Put the meat into a stewpan. If fowl, allow to every half pound of meat two ounces of ham, which may be chopped, or cut in small shoes. Moisten with three table-spoonfuls of white sauce, and stew for a few minutes, when stir in the yolks of three eggs, and let it stand until the eggs are set. Turn the meat out on a Large dish, spread it over evenly, and when quite cold divide it into equal portions, and, with the help of fine bread-crumbs, roU into balls or make them taper, according to fancy ; smear woU with egg, and cover thickly with more bread-crumbs. Fry at once in boiling lard, drain, and serve on a napkin, with a garnish of parsley

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