veal, 1 cup fine, dry bread crumbs, 1 teaspoon
chopped parsley, a pinch each of sage and red pep-
per, 2 teaspoons lemon juice; moisten with sweet
milk, heat it, and add 1 egg, well beaten✪ Veal Croquettes; use milk
enough to make it as soft as you can handle when
it is cold. When cold, form it into croquettes, egg
and bread=crumb, and fry in smoking hot fat.
The Sage is a hardy shrub, a native of the south of
Europe. There are several kinds of it, known as the red, the
green, etc. Its principal use in cookery is for stuffini^ and
sauces, the red being most agreeable for this use, and the sage.
green next. The other varieties are used for medical
purposes.
KROMESKIES.— Kromeskies are croquettes cooked in the Rus-
sian 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 like a cork. Instead of dipping them in egg, and
afterwards in bread crumbs, cut some slices of cold fat bacon
(boiled) as thin as writing paper; wrap the croquettes in these, dip
each one in a little frying batter, fry them in hot clarified fat✪ Kromeskies, and
when brown and crisp, arrange 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.
SCOTCH COLLOPS — Cut away the fat and any skinny portions
there may be from about 1| lbs. of steak, and mince it finely, sea-
soning it well with salt and pepper. An onion can be added, if liked,
CEOQUETTES 183
but this is a matter of taste. Melt a little butter in a stew-pan, put
in the mince and stir it frequently to keep it from getting into
lumps. In about 8 minutes, dredge a little flour over it, and pour
upon it a little stock, boiling hot✪ Scotch Collops. Let it simmer gently a minute or
two longer, and serve very hot. Three-cornered pieces of toasted
bread may be put around the dish as a garnish.
KOUFTAS (An Indian Dish) — Chop cold meat finely, season
it well with pepper, salt and spice, make it into a paste with the yolk
of egg, form it into cakes, and fry (saut6) it brown in butter✪ Kouftas.
EGGS.
VTTT^HE eggs of different birds vary much in size and color.
^ I / Those of the ostrich are the largest. They are said to be
JL pleasant in taste, and to keep longer than hens' eggs. The
eggs of the goose are large, but well flavored, while turkey
eggs are almost as mild as hens' eggs. Ducks' eggs have a rich
flavor, and the albumen is slightly transpauent, or bluish when set by
boiling. Guinea fowls' eggs are smaller and more delicate than
those of the hen. The eggs of wild fowl generally i3artake somewhat
of the flavor of the bird they belong to. Those of sea=fowl have a
fishy taste more or less strong. The eggs of the turtle consist of
yolk only, without shell, and are delicious. Hens' eggs are the ones
principally used, and when raw they weigh 2 to 2^ oz. The white of
an egg is principally albumen, while the yolk contains most of the
fat found in the egg, and most of the mineral matters, the latter
being principally sulphur and phosphate of lime.
Page 139 · 5 recipe records on this page
Presented as published in 1902. 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
veal, 1 cup fine, dry bread crumbs, 1 teaspoon chopped parsley, a pinch each of sage and red pepper, 2 teaspoons lemon juice; moisten with sweet milk, heat it, and add 1 egg, well beaten; use milk enough to make it as soft as you can handle when it is cold. When cold, form it into croquettes, egg and bread-crumb, and fry in smoking hot fat.
The Sage is a hardy shrub, a native of the south of Europe. There are several kinds of it, known as the red, the green, etc. Its principal use in cookery is for stuffing and sauces, the red being most agreeable for this use, and the sage.
green next. The other varieties are used for medical purposes.
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 like a cork. Instead of dipping them in egg, and afterwards in bread crumbs, cut some slices of cold fat bacon (boiled) as thin as writing paper; wrap the croquettes in these, dip each one in a little frying batter, fry them in hot clarified fat, and when brown and crisp, arrange 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.
SCOTCH COLLOPS — Cut away the fat and any skinny portions there may be from about 1| lbs. of steak, and mince it finely, seasoning it well with salt and pepper. An onion can be added, if liked,
CEOQUETTES 183
but this is a matter of taste. Melt a little butter in a stew-pan, put in the mince and stir it frequently to keep it from getting into lumps. In about 8 minutes, dredge a little flour over it, and pour upon it a little stock, boiling hot. Let it simmer gently a minute or two longer, and serve very hot. Three-cornered pieces of toasted bread may be put around the dish as a garnish.
KOUFTAS (An Indian Dish) — Chop cold meat finely, season it well with pepper, salt and spice, make it into a paste with the yolk of egg, form it into cakes, and fry (saut6) it brown in butter.
VTTT^HE eggs of different birds vary much in size and color. ^ I / Those of the ostrich are the largest. They are said to be JL pleasant in taste, and to keep longer than hens' eggs. The eggs of the goose are large, but well flavored, while turkey eggs are almost as mild as hens' eggs. Ducks' eggs have a rich flavor, and the albumen is slightly transpauent, or bluish when set by boiling. Guinea fowls' eggs are smaller and more delicate than those of the hen. The eggs of wild fowl generally partake somewhat of the flavor of the bird they belong to. Those of sea-fowl have a fishy taste more or less strong. The eggs of the turtle consist of yolk only, without shell, and are delicious. Hens' eggs are the ones principally used, and when raw they weigh 2 to 2^ oz. The white of an egg is principally albumen, while the yolk contains most of the fat found in the egg, and most of the mineral matters, the latter being principally sulphur and phosphate of lime.
Records on this page
Veal CroquettesKromeskiesKromeskiesScotch CollopsKouftas