Miss Parloa's young housekeeper : designed especially to aid beginners. . around them. This mixture may be cooked in one mould. In that caseallow ten minutes longer. At no time during the cookingshould the oven be hot enough to have the water boil. Mutton Croquettes. ^ pint of finely chopped cold eggs. I gill of milk or tablespoonful of tablespoonful of flour. I level teaspoonful of salt. Yd teaspoonful of pepper. Y2 tablespoonful of lemon juice, A few drops of onion juice. Bread crumbs. y- Fat for frying. ^ Add the seasoning to the meat. Put the milk in asmall pan a
Miss Parloa's young housekeeper : designed especially to aid beginners. . around them. This mixture may be cooked in one mould. In that caseallow ten minutes longer. At no time during the cookingshould the oven be hot enough to have the water boil. Mutton Croquettes. ^ pint of finely chopped cold eggs. I gill of milk or tablespoonful of tablespoonful of flour. I level teaspoonful of salt. Yd teaspoonful of pepper. Y2 tablespoonful of lemon juice, A few drops of onion juice. Bread crumbs. y- Fat for frying. ^ Add the seasoning to the meat. Put the milk in asmall pan and set on the fire. Beat the butter and flourtogether, and stir into the boiling milk. Now add themeat, and cook for two minutes, stirring often. Add oneof the eggs, well beaten, and take from the fire at the mixture on a plate and set away to get it is chilled, shape the croquettes, and bread andfry them. The second tgg and the crumbs are for use in breading. Any kind of tender cooked meat may be used insteadof the mutton. HOW TO COOK MEAT. 151. M|7^, <fw 152 MISS parloas young housekeeper. Meat and Potato Croquettes. I cupful of cold meat, chopped cupful of cold mashed teaspoonful of teaspoonful of pepper. yz cupful of milk. 2 tablespoonfuls of butter. 2 eggs. Dried bread crumbs. Fat for frying. Mix the meat, potatoes, and seasoning. Put the milk andbutter in a frying-pan, and when the liquid boils up put inthe meat and potatoes, and cook for one minute. Beat one^gg well and stir it into the hot mixture. Take from thefire immediately, and, after pouring out on a plate, set away
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcooking, bookyear1894
