Beef and Rice Croquettes

Ingredients

• 1 cup chopped beef (cut from top of round)
• ⅓ cup rice
• ½ teaspoon salt
• ¼ teaspoon pepper
• Few grains cayenne
• Cabbage
• Tomato Sauce

Steps

1. Mix beef and rice, and add salt, pepper, and cayenne. Cook cabbage leaves two minutes in boiling water to cover. In each leaf put two tablespoons mixture, and fold leaf to enclose mixture. Cook one hour in Tomato Sauce.
2. Tomato Sauce. Brown four tablespoons butter, add five tablespoons flour, and pour on gradually one and one-half cups each Brown Stock and stewed and strained tomatoes. Add one slice onion, one slice carrot, a bit of bay leaf, a sprig of parsley, four cloves, three-fourths teaspoon salt, one-fourth teaspoon pepper, and a few grains cayenne. Cook ten minutes, and strain.

More recipes with beef, rice, cayenne pepper, cabbage or tomato sauce

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.