Meat Croquettes - American Recipe

Meat Croquettes

🌍 American, American Home Cooking Difficulty: ●●○○○

🍳 Equipment: Mixing-bowl, Spoon, Plate, Small bowl, Dover beater, Frying-kettle, Colander and paper, Meat-fork

Simple meat croquettes as prepared in the American home kitchen of the 1920s.

Ingredients

• 1 cup cooked meat (veal, chicken, or lamb)—finely chopped
• ½ cup White Sauce No. 3
• Bread crumbs
• 1 egg
• 1 teaspoon onion juice
• ½ teaspoon salt
• Pepper
• Fat for frying

Method

1. Make — White Sauce No. 3, in accordance with directions on (page 150.)
2. Put — the chopped meat in a mixing-bowl and add the White Sauce to it, mixing well together.
3. Stir — in the onion juice, salt, and pepper, and set the bowl in a cool place to chill.
4. Cover — a plate with bread crumbs, put 1 tablespoon of the cold meat mixture on this, and roll it about until it is coated with crumbs, then mould it into a ball or cylinder with the tips of the fingers. Repeat this operation until all the meat mixture has been shaped.
5. Beat — the egg in a bowl, dip each croquette into the beaten egg, and then roll it once more in the bread crumbs.
6. Melt — the fat in an iron kettle, and allow it to become very hot.
7. Put — the croquettes into the fat, turn them frequently while cooking until they are well browned on all sides, then lift them out with a meat-fork and place them on soft crumpled paper in the colander. Serve as soon as possible after cooking—either plain or with White Sauce No. 1 (page 150).

Tags: veal, lamb, chicken, onion, pepper, egg, bread · Source: The Plain Sailing Cook Book (1922)

Cross-References

• See (page 150)