Recipes > Meat > Mock Meat

Mock Meat


  • 3/4 cup of milk
  • 3 ounces of butter
  • 3 ounces of dried and rolled bread crumbs
  • 1 slightly heaping tablespoonful of flour
  • 1/2 teaspoonful of sugar
  • 3 eggs
  • 1 heaping tablespoonful of chopped walnut meats
  • salt
  • pepper
  • onion juice


  • 1 heaping tablespoonful of flour
  • 1 generous heaping tablespoonful of butter
  • 1 heaping tablespoonful of chopped walnut meats
  • vegetable stock


Put the milk and butter in a saucepan on the fire. When it boils stir in the bread crumbs and flour, and sugar. Let it cook until it no longer adheres to the pan, then remove from the fire. When it is cool, add the eggs, one at a time, beating until smooth, then add the walnut meats, salt and pepper to taste, and a few drops of onion juice. Make into flat cakes, a little less than half an inch thick, like sausage cakes, dip them in flour, put them into a saucepan of boiling salted water and cook for three or four minutes. Take them up, drain them from the water, dip in flour again, and brown them in hot butter in a spider. Set them one side to keep hot.

In another spider make a sauce. Put in the flour, butter, and walnut meats, let them all brown nicely together, then stir in a vegetable stock that has been strained until the gravy is as thick as cream.


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The Golden Age Cook Book (1898).

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