Croquettes of Turkey

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 8 min Total: 8 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

The remains of cold turkey ↝ Turkey, whole, giblets, raw [Poultry Products]
to every 1/2 lb. of meat allow 2 oz. of ham or bacon ↝ Ham [Cold cuts and cured meats]
2 shalots
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the yolks of 2 eggs ↝ Egg, yolk only, raw [Eggs and omelets]
egg and bread crumbs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
egg and bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for serving

small pieces of parsley-stems for stalks ↝ Parsley, raw [Not included in a food category]
rolled bacon cut very thin

Instructions (8)

Mince the meat finely with ham or bacon in the above proportion.
Make a gravy of the bones and trimmings, well seasoning it.
Mince the shalots, put them into a stewpan with the butter, add the flour; mix well, then put in the mince, and about 1/2 pint of the gravy made from the bones.
The proportion of the butter must be increased or diminished according to the quantity of mince.
When just boiled, add the yolks of 2 eggs.
Put the mixture out to cool, and then shape it in a wineglass.
Cover the croquettes with egg and bread crumbs, and fry them a delicate brown.
Put small pieces of parsley-stems for stalks, and serve with, rolled bacon cut very thin.

Original Text

CROQUETTES OF TURKEY (Cold Meat Cookery).

987. INGREDIENTS.—The remains of cold turkey; to every 1/2 lb. of meat allow 2 oz. of ham or bacon, 2 shalots, 1 oz. of butter, 1 tablespoonful of flour, the yolks of 2 eggs, egg and bread crumbs.

Mode.—The smaller pieces, that will not do for a fricassée or hash, answer very well for this dish. Mince the meat finely with ham or bacon in the above proportion; make a gravy of the bones and trimmings, well seasoning it; mince the shalots, put them into a stewpan with the butter, add the flour; mix well, then put in the mince, and about 1/2 pint of the gravy made from the bones. (The proportion of the butter must be increased or diminished according to the quantity of mince.) When just boiled, add the yolks of 2 eggs; put the mixture out to cool, and then shape it in a wineglass. Cover the croquettes with egg and bread crumbs, and fry them a delicate brown. Put small pieces of parsley-stems for stalks, and serve with, rolled bacon cut very thin.

Time.—8 minutes to fry the croquettes.

Seasonable from December to February.

THE WILD TURKEY.—In its wild state, the turkey is gregarious, going together in extensive flocks, numbering as many as five hundred. These frequent the great swamps of America, where they roost; but, at sunrise, leave these situations to repair to the dry woods, in search of berries and acorns. They perch on the boughs of trees, and, by rising from branch to branch, attain the height they desire. They usually mount to the highest tops, apparently from an instinctive conception that the loftier they are the further they are out of danger. They fly awkwardly, but run with great swiftness, and, about the month of March become so fat as not to be able to take a flight beyond three or four hundred yards, and are then, also, easily run down by a horseman. Now, however, it rarely happens that wild turkeys are seen in the inhabited parts of America. It is only in the distant and more unfrequented parts that they are found in great numbers.

Notes

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