Recipes > Meat > Croquets



  • cold fowl or fresh meat of any kind
  • slices of ham, fat and lean
  • stale bread
  • salt
  • pepper
  • grated nutmeg
  • 1 tea-spoonful of made mustard
  • 1 table-spoonful of catsup
  • 1 lump of butter
  • yelk of an egg beaten


Take cold fowl or fresh meat of any kind, with slices of ham, fat and lean; chop them together very fine, add half as much stale bread grated, salt, pepper, grated nutmeg, the made mustard, catsup, and butter; knead all well together till it resembles sausage meat, make them in cakes, dip them in the yelk, cover them thickly with grated bread, and fry them a light brown.


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The Virginia Housewife (1860).

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