The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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of cold meat, &c., can be used, and the housekeeper can carry out the Divine command to "gather up the fragments that nothing remains."
Rice Croquets.—(Mrs. H.'s)—Two cups of cold boiled rice, 2 tablespoonfuls melted butter, 3 eggs beaten light, a little flour, 1 raw egg and 1-2 cup of powdered cracker; 2 tablespoonfuls of white sugar, a large pinch of finely grated lemon peel, and salt to taste. Beat eggs and sugar together until light, and work the butter well into the rice; next stir up with this the beaten eggs; Season and make into croquets of whatever shape you fancy. They are pretty moulded into the form of pears with a clove blossom, and cut at the large end and the stalk of another projecting from the small to rep­resent the pear stem. You may find it advisable to use a little flour in working the rice paste, but be careful not to get it too stiff, in which event the croquet, of whatever composed, ceases it to be a delicacy. Roll in flour, then in beaten eggs; lastly in the pow­dered cracker, and fry a few at a time in sweet lard or butter.
Rice croquets are sometimes eaten with powdered sugar sprinkled thickly over them as a dessert or sweet sauce served with them. They are delicious when properly mixed and cooked.
Croquets of field peas, salsify, turnips, beans and parsnips may be made in the same way, using any kind of meat, leaving out the sweetening, adding a little chopped onion, shallot or cloves.
To Dress Collops Quick.—Cut them as thin as paper with a very sharp knife in small bits, throw the skin and any odd bits of the veal into a little water with a dust of pepper and salt; set them on the fire while you beat the collops and dip them into a seasoning of herbs, bread, pepper, salt and a scrape of nutmeg, but first wet them in egg, then put a bit of butter into a frying pan and give the collops a very quick fry, for as they are so thin 2 minutes will do them on both sides; then put them into a hot dish before the fire, then strain and thicken the gravy, give it a boil in the frying pan and pour it over the collops. A little catsup is an improvement; or fry them in butter only seasoned with salt and pepper, then simmer them in the gravy, either white or brown, with bits of bacon served with them. If white, add lemon peel and mace and some sweet cream.
To Dress Scotch Collops Brown.—Cut your collops the same way as the white ones, but brown your butter before you lay in your collops ; fry them over a quick fire, shake and turn them, and keep on them a fine froth ; when they are a light brown put them into a pot and fry them as the white ones; when you have fried them all