Mutton Croquettes

Ingredients

• enough mutton to make a solid pint
• a level table-spoonful of salt
• half a teaspoonful of pepper
• one table-spoonful of lemon juice
• a cupful of milk or cream
• one table-spoonful of flour
• three of butter
• two well-beaten eggs

Method

1. 1

   Chop mutton and season.

2. 2

   Heat milk or cream, mix with flour and butter, then add seasoned mutton.

3. 3

   Boil for 3 minutes, add beaten eggs, cool, shape, and bread.

4. 4

   Fry until brown.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 199. The excerpt below is the record exactly as published.

Mutton Croquettes. Chop rather fine enough mutton to make a solid pint, and season with a level table-spoonful of salt, half a tea- spoonful of pepper, and one table-spoonful of lemon juice. Put a cupful of milk or cream into the frying- pan, and while it is heating, beat together, until light and creamy, one table-spoonful of flour and three of butter. Stir this mixture into the boiling milk. Add the seasoned mutton, and stir the dish until it boils ; then let it boil for three minutes, and after adding two well-beaten eggs

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