Meat Croquettes - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers
¼ lb. cold meat; pepper and salt to taste; ½ lb. cold boiled potatoes, ¼ lb. flour, 2 oz. dripping, bread-crumbs or vermicelli, 1 egg.
Rub the potatoes through a sieve, add the flour and salt and rub in the dripping. Mix to a stiff paste with cold water, roll it out and cut in into rounds. Put a little chopped meat in each round, egg half the round, press the edges together and nick them. Roll each croquette first in egg and then in bread-crumbs or vermicelli, and fry in boiling fat or oil.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen