Oroquettei of Cold Veal

Ingredients

• To two cups of cold veal minced very fine
• add a cup of hot boiled rice
• two tablespoons of soft (not melted) butter
• a teaspoonful of salt
• a tablespoonful of Worcestershire sauce
• the yolks only of two eggs
• a teaspoonful of chopped parsley
• a piece of onion the size of a pea chopped fine
• half a small saltspoon of grated nutmeg

Method

1. 1

   Mix veal and rice with a fork.

2. 2

   Beat yolks of eggs and stir in butter.

3. 3

   Add salt, Worcestershire sauce, and beaten egg whites.

4. 4

   Incorporate meat and rice, mold into croquettes, dip in beaten eggs, roll in cracker dust, and fry in lard until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 52. The excerpt below is the record exactly as published.

Oroquettei of Cold YeaL To two cups of cold veal minced very fine, add a cup of hot boiled rice, mix together with a fork ; beat the yolks only of two eggs, stir in two tablespoons of soft (not melted) butter to a smooth paste ; then add a teaspoonful of salt, a tablespoonful of 110 COOKERY FROM EJTPERIENCB. WOTcestershire sauoe, and the whites of the eggs beaten to i stiff froth. When all are well inoorporated, stir in the meat and rice, work ail well together and mould into croquettes ; beat ^0 ^ggs uid pour them over the croquettes ; let them lie in it a ftw minutes, turning them over several times ; then roll them in cracker dust seasoned with pepper and salt, and boil them in sweet lard until a nice brown. These croquettes are im- proved by adding a teaspoonful of chopped parsley, a piece of onion the sise of a pea chopped fine, and half a small saltspoon tf grated nutmeg

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