Veal Croquettes

Ingredients

• Boil a calf's head until you can remove the bones
• grate a pint of bread crumbs
• season with salt
• black and cayenne pepper
• a tablespoon heaping full of chopped parsley
• a piece of onion the size of a nutmeg chopped very fine
• a saltspoonful of grated nutmeg
• then add three beaten eggs

Method

1. 1

   Remove meat from bones, chop finely, mix with bread crumbs, seasonings, and mashed brains.

2. 2

   Moisten with broth, form into croquettes, roll in cracker dust, and fry in lard until brown.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 53. The excerpt below is the record exactly as published.

yeal Croquettes. Boil a oalf s head until you can remove the bones, whioh will be in a little over two hours ; tie up the brains in a clean cloth, and boil them with the head for half an hour ; when the head is done, remove all the meat from the bones, and chop it as fine as possible ; grate a pint of bread crumbs, stir them through the meat; season with salt, black and cayenne pepper, a table- spoon heaping full of chopped parsley, a piece of onion the size of a nutmeg chopped very fine, and a saltspoonful of grated nutmeg ; stir all well together ; mash the brains and add to the meat; then add three beaten eggs

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