Veal Croquettes

Ingredients

• 1/2 lb. of bread
• 1 pt. of cold water
• 1/2 lb. of cold veal
• 2 ozs. of butter
• 1 tablespoon of onion
• a little grated nutmeg
• lemon peel
• salt
• pepper
• 2 eggs

Method

1. 1

   Put 1/2 lb. of bread to soak in 1 pt. of cold water; 1/2 lb. of cold veal to be chopped fine.

2. 2

   Press the bread through a cloth to extract all the water.

3. 3

   Put into a stew pan 2 ozs. of butter and 1 tablespoon of onion chopped very fine; fry for 2 minutes; add the bread and stir until rather dry.

4. 4

   Then add the meat, a little grated nutmeg and lemon peel, with salt and pepper to taste.

5. 5

   Stir continually until very hot, then add 2 eggs, one at a time; mix well together, then spread on a dish to cool.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 20. The excerpt below is the record exactly as published.

VEAL CROQUETTES— Mrs. Wm. B. Noble. Put %' lb. of bread to soak in 1 pt. of cold water; % lb. of cold veal to be chopped fine. Press the bread through a cloth to extract all the water. Put into a stew pan 2 ozs. of butter and 1 tablespoon of onion chopped very fine; fry for 2 min.; add the bread and stir until rather dry. Then add the meat, a little grateid nutmeg and lemon peel, with salt and pepper to taste. Stir continually until very hot, then add 2 eggs

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