Crisquettes of Mutton

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

for the crisquettes

five or six pieces bacon cut in square pieces ↝ Beef, bacon, cooked [Bacon]
a tea-spoonful into the middle of each piece ↝ Beef, bacon, cooked [Bacon]
Egg on the top ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for the batter

two spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little milk ↝ Milk, NFS [Milk, reduced fat]
the yolk and white of an egg separately ↝ Egg, yolk only, raw [Eggs and omelets]
the yolk and white of an egg separately ↝ Egg, white only, raw [Eggs and omelets]
hot lard ↝ Lard [Fats and Oils]

for garnish

sprigs of parsley ↝ Parsley, raw [Not included in a food category]

to serve with

any kind of nice vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]

Instructions (14)

Make the mutton ready as above.
Cut five or six pieces of bacon into square pieces.
Place a tea-spoonful of bacon into the middle of each piece of mutton.
Egg on the top of the mutton and bacon mixture.
Fold in the shape of sausage rolls.
Make a batter with two spoonfuls of flour and a little milk.
Gradually wet the batter with the back of a wooden spoon until it reaches the thickness of cream.
Separate the yolk and white of an egg.
Mix the yolk and white into the batter.
Dip the sausage rolls into the batter.
Ensure the bacon is very thinly cut so it will fry in hot lard.
Fry the rolls in hot lard.
Fry sprigs of parsley to garnish with.
Serve any kind of nice vegetables in the centre.

Original Text

CRISQUETTES OF MUTTON.

Make the mutton ready as above, only have five or six pieces bacon cut in square pieces, and instead of putting into a basin, put a tea-spoonful into the middle of each piece. Egg on the top, and fold in the shape of sausage rolls. Then make a batter with two spoonfuls of flour and a little milk; wet it gradually with the back of a wooden spoon, till you get it to the thickness of cream, then switch the yolk and white of an egg separately; mix both together, and stir in the batter, and dip your rolls in it—see that the bacon is very thinly cut, so that it will fry in hot lard. Have some sprigs of parsley fried to garnish with. Serve any kind of nice vegetables in centre.

Notes

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