Veal Croquettes

Ingredients

• one pint veal
• one tablespoon salt
• one quarter teaspoon pepper
• one tablespoon lemon juice
• three tablespoons butter
• two tablespoons finely minced onion
• three tablespoons flour
• three fourths cup milk or veal stock
• two eggs

Method

1. 1

   Cut veal into small pieces, add salt, pepper, and lemon juice.

2. 2

   Melt butter, add onion, flour, and milk or stock, boil for five minutes.

3. 3

   Add beaten eggs, stir until thick.

4. 4

   Mix with veal, cool, shape into croquettes, dip in crumbs, egg, and crumbs, fry in deep fat.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 54. The excerpt below is the record exactly as published.

Veal Croquettes Cut one pint veal in small pieces; add one tablespoon salt, one quarter teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter ; add two tablespoons finely minced onion, three tablespoons flour, and three fourths cup milk or veal stock. Boil five minutes. Add two eggs

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