Soyee's Fritadella

Ingredients

• half a pound of bread-crumb
• a pint of cold water
• the same quantity of any kind of roast, or boiled meat
• two ounces of butter
• a tablespoonful of chopped onions
• a teaspoonful of salt
• half of pepper
• a little grated nutmeg
• a little lemon peel
• two eggs
• a quarter of a pound of lard or dripping

Method

1. 1

   Soak bread-crumbs in cold water.

2. 2

   Chop meat and fat finely.

3. 3

   Fry onions in butter, add bread, then meat.

4. 4

   Season and stir until hot.

5. 5

   Add eggs one at a time, mix well, shape into small eggs, coat with egg and bread-crumbs, then fry in hot fat until golden brown.

6. 6

   Serve with mashed potatoes.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 45. The excerpt below is the record exactly as published.

Soyee's Fritadella (twenty recipes in one). — Put half a pound of bread-crumb to soak in a pint of cold water; take the same quantity of any kind of roast, or boiled meat, with a little fat, chop it fine, press the 4* 82 Culture and Cooking. bread in a clean cloth to extract the water ; put in a stew-pan two ounces of butter, a tablespoonful of chopped onions ; fry two minutes and stir, then add the bread, stir and fry till rather dry, then the meat ; season with a teaspoonf ul of salt, half of pepper, and a little grated nut- meg, and lemon peel; stir continually till yery hot, then add two eggs, one at a time; mix well and pour on a dish to get cold. Then take a piece, shape it like a small egg, flatten it a little, egg and bread-crumb it all over, tak- ing care to keep in good shape. Do all the same way, then put into a frying-pan a quarter of a pound of lard or dripping

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