Meat Croquettes

Ingredients

• a large onion
• two ounces of butter
• one raw egg
• a quarter cup of brown gravy

Method

1. 1

   Chop onion and simmer with butter.

2. 2

   Mince meat, mix with egg, seasonings, and gravy.

3. 3

   Form into croquettes, dip in egg and cream mixture, roll in crumbs, and fry.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 224. The excerpt below is the record exactly as published.

Meat croquettes Butter toast Cucumbers on toast Camembe.rt cheese. Crackers. Coffee DINNER Oysters on half shell Hungarian soup Ripe California olives Halibut Metternich Baked porterhouse steak Potatoes rissolees Plain spinach Lettuce salad Mince pie. American cheese. Coffee Hungarian soup. Saute half a pound of lean beef that has been cut into small cubes. Add six onions, thoroughly minced, and when slightly brown add four tablespoonfuls of flour. Mix well. Add three quarts of stock and a quart of tomatoes that have been strained through a sieve. Simmer slowly for one hour. Then add a teaspoonful of caraway seeds, half as much mar- joram, and a large crushed garlic clove. Cook for another half hour or longer, very slowly. The stock should be made with a knuckle of veal and beef. Baked porterhouse. Have a thick steak. Put into a Dutch oven, sprinkle with salt and pepper, and two ounces of butter. On top place three whole peeled tomatoes, one green pepper, two tablespoonfuls of Worcestershire sauce, two of mushroom or tomato catsup and a little chopped parsley. Baste frequently. Meat croquettes. Chop a large onion and simmer in a pan with two ounces of butter. Mince the meat, and add one raw egg and mix well. Season with pepper, salt and some chopped parsley, and add a quarter cup of brown gravy

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