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Kromeskys, with Spanish Sauce


  • 1 pound of cold roast lamb or mutton
  • 1 ounce of onion
  • butter
  • 1 ounce of flour
  • 1/2 pint of Spanish sauce, or water, if no sauce is at hand
  • 2 tablespoonfuls of chopped parsley
  • 1 level teaspoonful of salt
  • 1 level saltspoonful of white pepper
  • 1/2 saltspoonful of powdered herbs
  • cayenne
  • 2 ounces of mushrooms
  • 1 teaspoonful of lemon juice
  • yolk of 1 raw egg


Cut the lamb, or mutton, in half inch dice; chop the onion, and fry it pale yellow in one ounce of butter; add the flour, and stir until smooth; add the Spanish sauce, or water, if no sauce is at hand, the parsley, one level teaspoonful of salt, the white pepper, powdered herbs, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the chopped meat; the mushrooms, slightly warmed with quarter of an ounce of butter, and the lemon juice, improve the flavor of the kromeskys exceedingly; stir until scalding hot, add the yolk, cook for two minutes, stirring frequently; and turn out to cool on a flat dish, slightly oiled, or buttered, to prevent sticking, spreading the minced meat about an inch thick; set away to cool while the batter is being made.

Plain Frying Batter

  • 1/4 pound of flour
  • 2 raw eggs
  • 1 level saltspoonful of salt
  • 1/2 saltspoonful of pepper
  • 1/4 saltspoonful of grated nutmeg
  • 1 tablespoonful of salad oil


Mix the flour with the yolks of the eggs, salt, pepper, nutmeg, salad oil, (which is used to make the batter crisp,) and one cup of water, more or less, as the flour will take it up; the batter should be stiff enough to hold the drops from the spoon in shape when they are let fall upon it; now beat the whites of the two eggs to a stiff froth, beginning slowly, and increasing the speed until you are beating as fast as you can; the froth will surely come; then stir it lightly into the batter; heat the dish containing the meat a moment, to loosen it, and turn it out on the table, just dusted with powdered crackers; cut it in strips an inch wide and two inches long, roll them lightly under the palm of the hand, in the shape of corks, dip them in the batter, and fry them golden brown in smoking hot fat. Serve them on a neatly folded napkin. They make a delicious dish, really worth all the care taken in preparing them.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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