Recipes > Meat > Kromskies



  • 1/2 pound cold meat
  • 2 rashers fat bacon
  • 1 ounce butter
  • frying butter
  • 1/2 gill stock
  • 1 ounce flour
  • parsley
  • pepper
  • salt
  • hot fat


Mince the meat finely or put it through the sausage machine, season with parsley, pepper, and salt; put the butter into a saucepan, and when it is melted stir in the flour and the stock. Stir until it boils, then add the meat and mix thoroughly. Turn on to a plate to cool. When cold make up into pieces about the size of a cork. Take some very thin rashers of fat bacon and cut into strips about half an inch wide by two inches long. Roll the meat in this, dip in frying batter, and fry in very hot fat; drain for a few minutes on kitchen paper, pile high on a dish, garnish with fried parsley, and serve very hot.

Time: 5 minutes.


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The Art of Living in Australia (1893).

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