Cassell's dictionary of cookery

Kromeskies. — Kromeskies are croquettes cooked in the Russian manner ; they are made as follows : — Mince the remains of any cold meat, fish, poultry, or shell-fish, as for croquettes ; season them nicely, and shape them, as usual, like a cork. Instead of dipping them in egg, and afterwards in bread-crumbs, cut some slices of cold fat bacon about as thin as writing-paper ; wrap the croquettes in these, dip each one in a little frying batter {see Frj-ing Batter), fry them in hot lard or butter, and when brown and crisp, aiTange neatly on a hot dish ; garnish with fried parsley, and serve immediately. Kromeskies may be made according to any of the recipes given for croquettes, and should be cooked as above. The following recipe wiU serve as a specimen. Kromeskies of Oysters.— Open carefully two dozen fresh oysters. Beard them, and chop them small ; then mince cold chicken or turkey verj- finely. Mix equal quantities, add three mushrooms cut into small pieces, the yolk of an egg, the oyster liquor, and a table-spoonful of cream. Stir the mixture over a slow fire until it is quite thick ; then put it into a cool place for an hour, and when cold, roll it into croquettes the shape and size of small corks ; fold thin fat bacon round these, dip them into a frying batter, and frj- them in hot lard until they are crisp and brown. Serve piled in the centre of a hot dish, and garnish with fried parsley. Time, six or eight minutes to fry. Probable cost, about 3s. Sufficient for three or four persons. Kuwab Fowl. — Put four cloves, a drachm of pounded ginger, a drachm of cayenne, and half an ounce of coriander-seed in a mortar. Pound these until quite smooth . and mix with them three small onions, finely minced. Divide a small chicken into neat joints ; rub them inside and out with the mixture, and put them into a frjang-pan, with a quarter of a pound of sweet butter. Turn them about constantly, and when they are brightly browned all over and sufficiently cooked, squeeze over them the strained juice of a lemon, and serve as hot as possible. Time to bake, half an hour. Probable cost of chicken, 2s. 6d. Sufficient for two or three persons. Ladies' Pickle (sometimes called La(kes' Delight). — Mix a quarter of a pound of Spanish onions, finely minced, with a quarter of a pound of chopped apples, and an ounce of chopped chilies. Pour over them half a pint of white wine vinegar, which has been boiled with a tea -spoonful of salt, and when cold put the mixture into bottles, to be used as a relish for cold meat. A stick of celery, finely minced, is by many persons considered an improvement to this favourite pickle. Time, half an hour to prepare. Probable cost, 8d. for this quantity.