(2) Take some cold minced Meat, free it from all skin
and gristle, add sifted breadcrumbs (about a quarter the
weight of the Meat), a little pepper, salt, and parsley, and
a few drops of essence of anchovy ; moisten with egg.
Flour the hands, roll the Meat into little balls about the
size of a penny, flatten them, dip in egg and breadcrumbs,
fry in butter until lightly broWned, and serve on a hot
dish garnished with mashed potatoes and French beans if
in season.
Cold-Meat Croquettes. — (1) Trim off all the skin and fat
from some c >ld Meat, and chop the lean part very finely.
Put loz. of butter hi a stewpan with 1 table-spoonful of
flour, mix them over the fire, then stir hi a small quantity
of nicely-flavoured stock that has been quite freed from
fat ; put in the minced Meat, with a moderate quantity of
chopped mushrooms, parsley, salt and pepper to taste, and
a small quantity of powdered spices, stir over the fire until
veiy hot, then stand the saucepan at the side; beat the
yolk of an egg in the juice of half a lemon, strain them,
and stir in with the above mixture. Turn the whole on
to a dish, leave it until cold, then divide it into several
equal-sized pieces, and mould them to the shape of cutlets ;
roll them in well-beaten egg and then in breadcrumbs, and
leave them on a dish in a cold place for two or three hours✪ Cold-Meat Croquettes.
At the end of that time, egg-and-breadcrumb them again ;
put a large piece of lard or clarified fat in a fiat stewpan,
Meat — continued.
place it on the fire, and when it boils put in the croquettes,
and fry them until nicely browned. Drain the cutlets as
they are fried by putting them on a sheet of kitchen-paper
in front of the fire for a minute or two, then put them
on a hot dish over which has been spread a folded napkin
or an ornamental dish-paper, garnish with plenty of fried
parsley, and serve.
(2) Any remains of cold boiled Meat may be used. Chop
the Meat very finely and mix with it half the quantity of
sausage-meat, mashed potatoes, and bread panada. Season
to taste with sweet herbs, salt, and pepper, bind the
mixture with beaten eggs, shape it into small balls, and
roll them hr finely-grated breadcrumb. Put a lump of
lard or clarified fat in a frying-pan, roll it, then put in the
balls, and fry them until a bright golden brown. As the
balls are cooked, take them out of the frying-pan, and lay
them on paper near the lire to drain. When all are done,
pile them up in the centre of a hot dish over which has
been spread a folded napkin or a fancy dish-paper, garnish
with fried parsley, and serve with a sauceboatful of
piquante sauce.
(3) Any c >ld Meat minced will make croquettes. Take
about one quarter of a half-quartern loaf of bread, soaked in
water and squeezed dry ; mix with the minced Meat and
bread about 1 dessert-spoonful of chopped parsley, 1
dessert-spoonful of ground ginger, three eggs, 1 pinch of
ground mace, a little pepper and salt, and roll the paste
into egg-shaped balls or croquettes. Have ready two or
three well-beaten eggs in a basin, and Hour in another ;
first roll the croquettes in the Hour, then in the egg, fry
in boiling dripping or lard, and serve hot.
Page 488 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Take some cold minced Meat, free it from all skin and gristle, add sifted breadcrumbs (about a quarter the weight of the Meat), a little pepper, salt, and parsley, and a few drops of essence of anchovy ; moisten with egg. Flour the hands, roll the Meat into little balls about the size of a penny, flatten them, dip in egg and breadcrumbs, fry in butter until lightly browned, and serve on a hot dish garnished with mashed potatoes and French beans if in season.
Cold-Meat Croquettes. — (1) Trim off all the skin and fat from some cold Meat, and chop the lean part very finely. Put loz. of butter hi a stewpan with 1 tablespoonful of flour, mix them over the fire, then stir hi a small quantity of nicely-flavoured stock that has been quite freed from fat ; put in the minced Meat, with a moderate quantity of chopped mushrooms, parsley, salt and pepper to taste, and a small quantity of powdered spices, stir over the fire until very hot, then stand the saucepan at the side; beat the yolk of an egg in the juice of half a lemon, strain them, and stir in with the above mixture. Turn the whole on to a dish, leave it until cold, then divide it into several equal-sized pieces, and mould them to the shape of cutlets ; roll them in well-beaten egg and then in breadcrumbs, and leave them on a dish in a cold place for two or three hours. At the end of that time, egg-and-breadcrumb them again ; put a large piece of lard or clarified fat in a fiat stewpan,
Meat — continued.
place it on the fire, and when it boils put in the croquettes, and fry them until nicely browned. Drain the cutlets as they are fried by putting them on a sheet of kitchen-paper in front of the fire for a minute or two, then put them on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with plenty of fried parsley, and serve.
(2) Any remains of cold boiled Meat may be used. Chop the Meat very finely and mix with it half the quantity of sausage-meat, mashed potatoes, and bread panada. Season to taste with sweet herbs, salt, and pepper, bind the mixture with beaten eggs, shape it into small balls, and roll them hr finely-grated breadcrumb. Put a lump of lard or clarified fat in a frying-pan, roll it, then put in the balls, and fry them until a bright golden brown. As the balls are cooked, take them out of the frying-pan, and lay them on paper near the lire to drain. When all are done, pile them up in the centre of a hot dish over which has been spread a folded napkin or a fancy dish-paper, garnish with fried parsley, and serve with a sauceboatful of piquante sauce.
(3) Any cold Meat minced will make croquettes. Take about one quarter of a half-quartern loaf of bread, soaked in water and squeezed dry ; mix with the minced Meat and bread about 1 dessert-spoonful of chopped parsley, 1 dessert-spoonful of ground ginger, three eggs, 1 pinch of ground mace, a little pepper and salt, and roll the paste into egg-shaped balls or croquettes. Have ready two or three well-beaten eggs in a basin, and Hour in another ; first roll the croquettes in the Hour, then in the egg, fry in boiling dripping or lard, and serve hot.
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Cold-Meat Croquettes