History Croquettes

[Barrycdog]

Sunny South, Feb. 6, 1886 -- page 7

Croquettes

Half a pound of cold meat
three tablespoonfuls finely chopped suet
three tablespoonfuls of brad crumbs
three tablespoonfuls of chopped parsley
one egg
salt and pepper
a little grave made form the bones. Mince the meat finely, chop the suet, add all the dry ingredients and seasoning, mix well, moisten with a little gravy and make up into balls or small rolls. Dip into each egg and bread crumbs; fry in hot lard, Serve with fried parsley

 

[Blessmag]

Thought this was a bull frog group!

Or a yard game!
Expired Image Removed

 

[donna]

Seaton Family's Croquettes from late 1800s

1 pound ground chicken or turkey
4 slices ham
1 teaspoon salt
1/2 teaspoon pepper
1 cup bread crumbs plus additional for dredging
1 teaspoon ketchup
vegetable oil
1 egg yolk, beaten

"Combine the chicken, ham. salt, pepper, 1 cup of the bread crumbs, and ketchup in a bowl until mixed well. The mixture should have the consistency of uncooked sausage. Preheat a skillet over medium-low heat and cover the bottom with vegetable oil. Form the mixture into eight patties. Dip each patty into the egg yolk, then dredge in the bread crumbs and fry on both sides until golden brown, 10 to 12 minutes per side. The patties should be firm to the touch when thoroughly cooked and register as internal temperature of 165 degrees."

From "The Historic Kentucky Kitchen", by Deirdre A. Scaggs and Andrew W. McGraw. page 70.