pescatariannut-freeegg-freesoy-free
Turbot Croquettes
From Cassell's dictionary of cookery, 1892
Serves 4
Ensure even frying for best texture.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2046. The excerpt below is the record exactly as published.
Turbot Croquettes. — Take the remains of cold turbot : free the fiesh from skin and bone, mince finely, season with salt, cayenne, and grated nutmeg, and add an equal weight of bread-crumbs moistened with very thick white sauce — or, faiUng this, hot mUk — a little chopped parsley, and enough butter to form a smooth paste
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