Veal Croquettes

Ingredients

• Two pounds cold veal
• One cup of milk
• butter the size of a walnut
• one egg
• one tablespoon of flour
• one cup of rolled crackers
• salt
• pepper

Method

1. 1

   Rub butter and flour together, add milk, and stir until thick.

2. 2

   Pour over meat and mix.

3. 3

   When cold, form into balls, dip in egg, and roll in cracker crumbs.

4. 4

   Cook in hot lard until brown.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 51. The excerpt below is the record exactly as published.

one tablespoon of flour. Boil till thick, then mix with the salmon. Roll in a beaten egg, then in cracker crumbs and fry in lard. SALMON CROQUETTES. Mrs. Anna Owens Hinckley, Chicago. Two-thirds pint of cream, boiling hot, one can of salmon, boil twenty minutes. Pour off oil and pick to pieces. Add one cup of rolled crackers, salt and pepper. Pour over hot cream and lemon juice. Prepare as other croquettes. SALMON CROQUETTES. Mrs. E. A. Lord. One pound chopped salmon, one cup of cream, one tablespoon of flour, three eggs, two tablespoons of but- ter, one pint of crumbs, pepper and salt. Mix flour and butter and stir into boiling cream ; add salmon, boil one minute, stir in one well beaten egg. When cold proceed as for other croquettes. SWEETBREAD CROQUETTES; One pair sweetbread, parboiled and chopoed fine ; one-quarter teaspoon of nutmeg, one tablespoon of butter, one gill cream, five drops onion juice, one- quarter teaspoon of white pepper, two tablespoons of flour, one tablespoon of chopped parsley. Make your 108 CROQUETTES cream thin, add sweetbreads. Make into forms when cold. Roll in whites of egg and crackers. SWEETBREAD PATTIES. Mrs. Ella Millspaugh. Soak sweetbreads in cold water, remove pipes and membranes, and cook in boiling salted water with one tablespoon of lemon juice twenty minutes ; then plunge into cold water to harden. When very cold, break into small pieces, heat them in a rich cream sauce and serve in puff paste shells or in biscuit boxes. VEAL CROOUETTES. Mrs. John J. Glenn. Two pounds cold veal chopped fin. One cup of milk, butter the size of a walnut, one egg, one table- spoon of flour, one cup of rolled crackers, salt and pepped. Rub butter and flour together. Put over fire and add milk. Stir till thick, then pour over meat and mix. When cold, make into balls, dip in egg and roll in cracker crumbs. Cook in hot lard till brown. VEAL CROOUETTES. Chop cold veal fine, season highly, add a little chopped parsley if you wish. Moisten with beaten egg and gravy if you have it, or with a white sauce. Onion juice may be added. THICK CREAM SAUCE. Mrs. A. B. Seaman, Denver. For croquettes and patties. One pint of hot cream two even tablespoons of butter, four heaping table- spoons of flour, or two heaping tablespoons of corn starch, one-half teaspoon of salt, one-half saltspoon of white pepper, one-half teaspoon of celery salt. A few grains of cayenne pepper if desired. Scald the creams melt the butter in granite sauce pan. When bubbling add the dry flour, or corn starch, stir till well mixed. Add one-third cream and stir as it boils and thickens. Add more cream and boil again, etc. The sauce should be very thick and smooth. Add the seasoning and mix it while hot with the meat or fish. • CHEESE 109 For croquettes or patties, allow a scant cup of sauce for each generous cup of material. PATTY SHELLS. Mrs. Eliza Smith. Make pastry as for pie crust, adding a small spoon- ful of baking powder. Shape and bake on the bot- tom of muffin or gem pans. Bake in rather quick oven. Cheese "The queen of curds and cream." — Winters' Tale. CHEESE BALLS. Mrs. Belle D. Parsons. One pound of grated cheese, one pound of chopped walnuts, one egg

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