Potato Croquettes

Ingredients

• mashed potatoes
• salt to taste
• pepper to taste
• a very little minced parsley
• bread crumbs
• egg

Method

1. 1

   Boil and mash the potatoes, add seasoning and parsley.

2. 2

   Roll into balls, cover with egg and bread crumbs, and fry until light brown.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 61. The excerpt below is the record exactly as published.

Potato Croquettes. You need mashed potatoes, salt and pepper to taste; when liked, a very little minced parsley, &g<g, and bread Potato Croquettes. crumbs. Boil and mash the potatoes; add a seasoning of pepper and salt, and when liked, a little minced parsley. Roll the potatoes into small balls, cover them with egg -and bread crumbs, and fry in hot oil or dripping until light brown; let them drain before the fire, dish them on a napkin, and serve. Boiled Artichokes. Needed to each >^ gallon of water, allow I heaped tablespoonful of salt, a piece of soda the size of a 25c piece; artichokes. Wash the artichokes well in several waters; see that no insects remain about them, and trim away the leaves at the bottom. Cut off the stems and put them into boiling water, to which have been added salt and soda in the above proportion. Keep the sauce pan un- covered, and let them boil quickly gj until tender; ascertain when they are ^^^^^ done by thrusting a Fork in them or by Articbokes. trying if the leaves can be easily re- moved. Take them out, let them drain for a minute or two, and serve on a napkin, or with a little white sauce poured I02 Vegetables over. A tureen of melted butter or oiled butter should ac- company them. This vegetable, unlike any other, is con- sidered better for being gathered two or three days; but they must be well soaked and washed previous to dressing, or if left till cold, they (ian be served with olive oil and vinegar. Boiled Beets. When large, young and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an eco- nomical and quickly made pickle. Beets are more frequently served cold than hot ; when the latter mode is preferred, melted butter should be The Beetroot. Sent to table with it. They may also be stewed with button onions, or boiled and served with roasted onions. Wash the beets thoroughly; but do not prick or break the skin before they are cooked, or they will lose their beautiful color in boiling. Put them into boiling Avater, and let them boil until tender, keeping them well covered. If to be served hot, remove the peel quickly, cut the beet into thick slices, and send to table with melted butter. For salads, pickle, etc., let the root cool, then peel, and cut into slices. Boiled Brussels Sprouts. Clean the sprouts from insects, nicely wash them, and pick off any dead or discolored leaves from the outsides; put them into a saucepan oi boiling water, with salt and soda in the above proportion; keep the pan uncovered, and let them boil quickly over a brisk fire until tender; drain, dish and serve with a tureen of melted butter, and maitre d'hotel sauce is some- times poured over them. Another mode of serving is, when they are dished, to stir in about one and a half ounce of butter, and a seasoning of pepper and salt. Vegetables 103 They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools. Where the cook is very expeditious, this vegetable, when cooked, may be ar- ranged on the dish in the form of a pineapple; and so served, has a very pretty appearance. Stewed Red Cabbage. Needed, i red cabbage, a small slice of ham, % oz. of fresh butter, i pint of weak stock or broth, I gill of vinegar, salt and pepper to taste, 1 table- spoonful of pounded sugar. Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, half a pint of stock, and the vinegar; cover the pan closely, and let it stew for i hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor has dried away, and serve. Fried sausages are usually sent to table with this dish; they should be laid round and on the cabbage, as a garnish. Stewed Carrots. Take 7 or 8 large carrots, i teacupful of broth, pepper and salt to taste

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