Mock Chicken Croquettes

Ingredients

• 1 1/4 cups cold chopped pork or veal
• 1/2 teaspoon onion juice
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup milk or stock
• 1/4 tablespoon lemon juice
• dash of nutmeg
• 1 egg

Method

1. 1

   Cook flour in butter, add milk gradually, then seasoning and meat.

2. 2

   Remove from fire, add beaten egg, mix and cool.

3. 3

   Form into croquettes, dip in beaten egg, roll in crumbs, and fry in deep fat.

Nutrition per serving

As published

This recipe was extracted from Delta Gamma cook book (1922), page 15. The excerpt below is the record exactly as published.

t 1 teaspoon pepper Y2 teaspoon mace or nutmeg Mould into a loaf. Bake two hours, basting with hot water. Gayle Marshall (Theta.) Veal Loaf 3 pounds veal, ground Yi cup milk Y2 pound pickle pork, ground 2 eggs 3/^ cup bread crumbs salt and pepper Bake in oven for three hours. Set in pan of hot water while baking. Unsigned. 40 DELTA GAMMA COOK BOOK Steamed Veal Steak Dip veal steak in beaten egg and bread crumbs. Brown in a spider. Put in a steamer and steam for two or three hours. Brown mushrooms in butter and make a gravy using some of the juice from the meat. Pour the gravj^ over the meat and serve. Unsigned. Meat Combinations Swedish Meat Balls 2 pounds beef, 1 , ,, i x • j . • ,,, , ' > put through meat grmder twice 1}4 pounds pork J ''^ 1 egg 2 cups dried bread crumbs salt and pepper onion juice, very little, if desired Work all together ten minutes, putting in little soup stock as you work it. Let stand one-half hour. Mix well again, make into small balls, brown in butter, and then add little water or soup stock and simmer about one-half hour. Mary Bassett Bray (Lambda) . Chili Con Carni Grind two pounds round steak and put in kettle with small lump of suet and cup of water. Add can of kidney beans or two cups of Mexican beans partially cooked. Senson with salt, sugar and red pepper or chih pepper and after cooldng half an hour add cup of cooked tomatoes. Cook until all are thoroughly mingled and remove suet. Mrs. F. E. McCleary (Xi Zeta). American Chop Suey IH pounds round steak 1 large bunch celery 2 medium sized onions seasoning and thickening Cut the steak into pieces about a finger in length and an inch wide, add onions and seasoning and stew for two hours. Add the celery cut into bits and cook for twenty minutes more. Thicken with flour and serve inside a ring of boiled rice, garnished with parsley. j^Harriet Moore Pier (Lambda Nu). MEATS 41 Croquettes Two cups ground meat mixed with sauce made of two tablespoons butter, four tablespoons flour, one-half cup stock or water, three- fourths cup cream or milk, salt and paprika to taste. Cook sauce thick and add meat. Then add about one tablespoon onion juice, grating of lemon, one teaspoon minced parsley, grating of nutmeg, and one tablespoon catsup. All the flavoring may be added to taste. Spread on platter in a flat loaf shaped cake and let cool. When thoroughly cold, cut in equal sized pieces, roll on a paper into desired shape, dip in shghtly beaten white of egg to which a little water has been added, and then into sifted bread crumbs. Roll into shape again if necessary and place where cold until ready to fry. Have fat hot and fry about three minutes in French fryer. Florence McGuire (Xi). . Mock Chicken Croquettes 1}4 cups cold chopped pork or veal, or both; or one may use chicken }/2 teaspoon onion juice 1 tablespoon butter 3^ teaspoon salt 3^ tablespoon flour J^ teaspoon pepper }/^ cup milk or stock 3^ tablespoon lemon juice dash of nutmeg 1 egg

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