Veal Croquettes
From A textbook of domestic science for high schools, 1913
Chicken, salmon, lobster, sweetbread, or any meat croquettes are prepared in the same manner.
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 65. The excerpt below is the record exactly as published.
Veal Croquettes Chop cold veal fine. Season highly with salt, celery salt, cayenne, lemon juice and parsley. Moisten 1| c. of the veal with 1 c. thick cream sauce.
Cook this with the app: pantry check, scaling, and the assistant.