Breakfast, Luncheon and Tea. Marion Harland
of marjoram.
Beaten egg to bind the whole, and one or two more beaten in a separate bowl.
Powdered cracker-crumbs.
Mash the potatoes, while hot, very smooth, or, if cold mashed potato be used, be careful that no lumps remain in it. Mix in the meat, gravy, and one raw egg, season, and form into the desired shape. Dip each croquette in beaten egg, then roll in the cracker-crumbs, and fry quickly to a light brown. Drain carefully, and lay upon a hot dish.
Venison or Mutton Croquettes.
Some slices of cold roast venison, or roast or boiled mutton—the lean only, if mutton be used—minced.
One-fifth as much stale bread, crumbed fine.
Some good gravy or drawn butter, thickened with browned flour.
Beaten egg for a liaison.
A pinch of mace, a very little grated lemon-peel, and chopped parsley to taste.
Some currant jelly, in the proportion of a small teaspoonful to each cup of gravy.
Stir the jelly well into the gravy, season and wet up with this the meat and crumbs, add the beaten egg, make into rolls, and flour these, or dip in egg and cracker-crumbs before frying.
A Nice Breakfast Dish
May be made of these by piling them in the centre of a flat dish, within a wall, about two inches high, of mashed potato, moulded to fit the inside of the dish, and browned in the oven. You had best use the platter of a chafing-dish for this purpose, or one of stone china. You can, if you like, brush the “wall” over with beaten egg before setting in the oven. Have ready some good, brown gravy, with a little currant jelly stirred into it; also, a small glass of claret. Thicken with browned flour, boil up once, and pour over the croquettes.
Or,
This is still nicer, if you add to the gravy some mushrooms, previously fried in butter, and chopped up. If you use these, you may, if you like, omit the potato wall, garnishing the pile instead, with triangles of fried bread.
Fish Croquettes.
Some cold fish—boiled, baked or fried—from which all fat, bones and skin have been removed, chopped fine.
One-third as much mashed potato, rubbed to a cream with a little melted butter.
A little white sauce, made of butter “drawn” in milk and thickened with corn-starch, and a beaten egg.
Chopped parsley, salt, pepper, and anchovy sauce, or walnut catsup, for seasoning.
Mix all well together, make into balls, which may be rolled in flour, or in beaten egg, and then cracker-crumbs before they are fried.
Send around sliced lemon with these, which are not good unless eaten hot.
These are, as will be seen, a modification of the well-known and time-honored “fish-ball,” but, if properly made, will be found much better.
Croquettes of Lobster or Crab.
Meat of one fine lobster, or six crabs well boiled.
2 eggs.
2 table-spoonfuls of butter.
½ cup fine bread-crumbs.
1 teaspoonful anchovy sauce.
Yolks of two eggs, boiled hard and rubbed to a powder, then beaten into the butter.
1 good teaspoonful lemon-juice.
Season well with salt and cayenne pepper; also, a pinch of mace and lemon-peel.
Yolks of two raw eggs, beaten very light.
Mince the meat, work in the butter—melted, but not hot; then the seasoning, the raw eggs, and lastly, the bread-crumbs. Make into oblong balls, and fry quickly in sweet lard, dripping, or half lard, half butter. Drain them of every drop of fat by rolling each, for an instant, very lightly upon a hot, clean cloth. Be sure your dish is well heated.
These are very delicious, and should be accompanied by milk or cream crackers, with slices of lemon passed to such guests as would like the additional relish.
Croquettes of Game.
Remains of cold grouse, quail, etc.
Giblets of the same, or of poultry, boiled and cold.
Gravy.
One-fourth the quantity of fine bread-crumbs that you have of meat.
Season with pepper and salt.
Raw egg, beaten, for binding the mixture together, also some in a separate vessel for coating the croquettes.
Fine cracker-crumbs.
Mince the meat, and pound the giblets in a Wedgewood mortar, when you have removed skin and cartilage from the gizzards. Moisten with gravy as you pound, until all are smooth. Mix into this the raw egg and seasoning, then the meat, lastly the bread-crumbs. Mould, dip in egg, then in cracker-powder and fry in boiling fat. The dripping from roast poultry may be used for this purpose. Not that from beef or mutton, as it spoils the flavor of the game.
It is easy to reserve giblets for this dish by a little foresight, and in no other shape are they more useful.
Veal and Ham Croquettes.
Cold roast or stewed veal, the remnants of cutlets or chops, freed from bone, skin and gristle, and minced fine.
Half the quantity of cold boiled ham. A little fat on a slice, now and then, is an improvement.
Gravy or drawn butter thickened with browned flour to moisten the meat.
One-fourth as much fine bread-crumbs as you have meat.
Yolks of one or two eggs, boiled hard and powdered, then beaten into the gravy.
Season with chopped parsley and pepper. The ham usually supplies sufficient salt.
Beaten egg and powdered cracker.
Raw egg for the liaison.
Mix veal and ham well together; wet with the gravy and season before putting in the raw egg. Stir up well, but do not beat, and add the crumbs.
Boll in egg and cracker, and fry.
Mem. The fat in which croquettes are fried must be boiling, yet must not burn.
Try a bit of the mixture before risking the well-being of your whole dish.
Hominy Croquettes.