Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 84

Table of Contents

Minced cold roast or boiled beef.

One-quarter as much potato.

Gravy enough to moisten meat and potato, in which an onion has been stewed and strained out. Season also with catsup.

Pepper and salt to taste, and a pinch 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.