Veal Croquettes

Ingredients

• To every pint of cooked veal
• i teaspoon of thyme
• i tablespoon of chopped parsley
• i small onion
• i teaspoon of salt
• >^ pint of milk
• 2 tablespoons of flour
• i tablespoon of butter

Method

1. 1

   Put milk on the fire, and when it comes to a boil, pour it over flour and creamed butter.

2. 2

   Stir until thick and mix with dry ingredients.

3. 3

   Roll into pear-shaped cones and fry in boiling lard.

4. 4

   Stick a whole clove in the top of each one for a stem.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 41. The excerpt below is the record exactly as published.

i tablespoon of butter, i teaspoon of flour, Yi teaspoon of salt and a little pepper. Put the butter in a frying-pan, and when melted, put in the flour; stir until smooth and frothy, then draw to the back of the stove and 126 TESTED VIRGINIA RECIPES. slowly add the milk. Pour into a deep pan and break the eggs into the sauce. Bake in a moderate oven until the eggs have set. Stuffed Eggs. Hard boil i dozen eggs and slice them in half. Take out the yelks and mash to a powder. Rub into them ^ cup of oil, I teaspoon of pepper, 2 teaspoons of salt, i teaspoon of mus- tard, y2 cup of pickle vinegar, and ^ can of potted ham. Beat the mixture until creamy, and fill the whites. Add 2 tablespoons of celery seed to the prepared mixture before using. Codfish Balls. Boil fish until tender and pick from the bone. Measure and add equal parts of Irish potatoes or parsnips ; add butter, salt, pepper, onion and wine. Make in balls and fry. Jellied Tongue. Boil 2 tongues until tender, and pull off the skin. Cut in thin slices and arrange in a mould, having thin slices of lemon in the bottom. Make a jelly of i box of gelatine dissolved in 1 cup of cold water. Add i quart of boiling water, less the cup, then the juice of 4 lemons, 2 cups of sugar, ana i cup of sherry. Put a layer of jelly and allow it to set. Add another of tongue and one of jelly. Let each layer of jelly harden before putting in the next. Set away for 24 hours. Timbale of Cold Meat. One pint of cold meat, chicken or beef, freed from all fat and grisle. Chop fine and add Yz teaspoon of pepper, i table- spoon of salt, I onion, i tablespoon of chopped parsley, i cup of milk, 3 eggs, 2 tablespoons of butter, Yi cup of bread crumbs, 2 tablespoons of celery seed. Mix seasoning and crumbs with the meat. Heat milk and melt the butter with it; pour over VARIOUS DISHES. 127 the well-beaten eggs and mix with the meat. Fill buttered cups and place them in a pan of water, covering with a piece of buttered paper. Bake for i hour in a slow oven and turn on a warm dish. Serve with the following sauce : Sauce for Timbales. — Heat 3 tablespoons of butter and cream in it 3 tablespoons of flour. Draw to the back of the stove and add i cup of stock or milk, i cup of tomatoes and I teaspoon of sugar. Stir until it thickens and season with pepper and salt. Moulded Salmon. One can of salmon, picked and freed from fat and bones.. Cream with it 4 tablespoons of butter and 3 well-beaten eggs. Add to it I cup of fine bread crumbs (not dust), the juice of i lemon, and V2 cup of milk or cream. Work well together, and fill a buttered mould; steam for i hour. Turn out and serve with the following sauce : Sauce.— One cup of milk, i tablespoon of flour, 2 tablespoons of butter, i tablespoon of Worcestershire sauce, pinch of mace and pepper to taste, i hard-boiled egg. Melt the butter and cream with the flour, add milk and other ingredients, and boil until thick. Then run the egg through a potato masher and stir into the sauce. The Worcestershire sauce can be added to the fish instead of the sauce, if preferred. Veal Croquettes. To every pint of cooked veal allow i teaspoon of thyme, i tablespoon of chopped parsley, i small onion, i teaspoon of salt, pepper to taste. Put on the fire >^ pint of milk, and when it comes to a boil pour it over 2 tablespoons of flour

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