Variation II

Ingredients

• 1 pt. of cold cooked meat
• 1 teaspoon salt
• 1 teaspoon onion juice
• a dash of cayenne
• Y^ pt. of milk
• 1 tablespoon butter
• 2 tablespoons flour

Method

1. 1

   Put milk over the fire, rub together butter and flour, add to hot milk, stir until smooth.

2. 2

   Mix with meat and let cool.

3. 3

   Form into croquettes, dip in egg and bread crumbs, and fry in hot fat.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 250. The excerpt below is the record exactly as published.

VARIATION II. — Chop sufficient cold cooked meat to make 1 pt., add to it 1 teaspoon salt, 1 teaspoon onion juice, a dash of cayenne. ^ teaspoon pepper and a grating of nutmeg. Put Y^ a pt. of milk over the fire, rub together 1 tablespoon butter and 2 tablespoons flour

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