Recipe: Veal Croquettes

One cup of milk,
Five level tablespoons of cornstarch.
Place in a Saucepan and then dissolve the starch in the milk. Bring to a boil and cook for five minutes. Now add

  • One and one-half cups of cooked VEAL, minced fine,
  • One tablespoon of grated onion,
  • Two tablespoons of finely minced parsley,
  • One and one-half teaspoons of salt,
  • One teaspoon of pepper,
  • One tablespoon of Worcestershire Sauce.

Beat to blend well and then pour on greased platter and set in a cool place for four hours to mould. Form into croquettes and then dip in beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with tomato Sauce.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss