Ingredients Jump to Instructions ↓

  1. 2 cupfuls cold veal, chopped

  2. 1/2 cupful finely chopped boiled ham, with a little of the fat

  3. 1/2 cupful good stock or meat gravy

  4. 1 small onion

  5. 1 scant cupful bread crumbs

  6. 1 egg

  7. 1 teaspoonful salt A little white pepper A dash of nutmeg or mace

  8. 1 teaspoonful of Worcestershire sauce or 2 drops Tabasco saucea

Instructions Jump to Ingredients ↑

  1. Instructions Chop the onion fine and simmer it fifteen minutes in the stock or gravy. (Cream sauce will do if no stock or gravy. (Cream sauce will do if no stock is at hand.) Add this to the meat and the seasoning; when thoroughly mixed, add the bread crumbs and the beaten egg. Make out into egg or cylinder shapes, roll in beaten egg, then in crumbs, again in egg and crumbs, and fry in deep, hot fat until a rich brown. Lift them out in the frying-basket and put on brown paper to drain a few minutes. Pile in the centre of a hot platter with a border of button mushrooms and the seasoned and slightly thickened sauce in which the mushrooms were stewed.


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