Lamb Croquettes

Ingredients

• 1 tablespoon finely chopped onion
• 2 tablespoons butter
• ¼ cup flour
• 1 cup stock
• 1 cup cold cooked lamb, cut in small cubes
• ⅔ cup boiled potato cubes
• Salt and pepper
• 1 teaspoon finely chopped parsley

Steps

1. Fry onion in butter five minutes, then remove onion. To butter add flour and stock, and cook two minutes. Add meat, potato, salt, and pepper. Simmer until meat and potato have absorbed sauce. Add parsley, and spread on a shallow dish to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Serve with Tomato Sauce.

More recipes with onion, butter, flour, broth or stock, lamb, potatoes or parsley

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