Mutton Cromeskies
From The home cook book, 1905
Serves 2
Serve hot with mashed potatoes or boiled rice.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 63. The excerpt below is the record exactly as published.
MUTTON CROMESKIES Mince cold mutton and season it to your taste with minced onion, salt and pepper. On thin slices of bacon lay as much of the minced mutton as each slice will hold, in other words wrap spoonfuls of the mutton with thin slices of bacon. Fasten the bacon by using wooden toothpicks as skewers, thus forming cromeskies. Dip each of the cromeskies in a frying batter, or in a saucer of raw egg, and then into pow- dered cracker
Cook this with the app: pantry check, scaling, and the assistant.