Stock Meat and Rice Croquettes
From The victory cookery book, 1918
If baked, roll the stuffing into a thin layer of paste, brush with water, and roll in crumbs.
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 30. The excerpt below is the record exactly as published.
Stock Meat and Rice Croquettes Materials.—A little fried chopped onion, _ Worcester sauce, salt, pepper and spice, — crumbs or cooked rice or potatoes, batter, — gristle and meat pickings from soup bones
Cook this with the app: pantry check, scaling, and the assistant.