Evening Republican, Volume 17, Number 76, Rensselaer, Jasper County, 29 March 1913 — Veal Croquettes. [ARTICLE]

Veal Croquettes.

Put two cupfuls of finely shopped veal in a saucepan, add two tablespoonfuls of fine bread crumbs, one teaspoonful of butter, the beaten yolks of two eggs, one teaspoonful of onion juice, one-half teaspoonful of salt, one saltspoonful of paprika and speck of mace. Stir the mixture over the fire until thoroughly heated, then set - asideJ to cool. Shape into croquettes, dip in beaten egg, roll in fine crumbs, let stand one or jmore hours and fry until well browned. Serve with tomato sauce.