ingredients. Mold the croquettes into flat cakes, coat with crumbs and egg as described. Bake in a greased pan in a hot oven (400° F.) until browned on the bottom; then turn the croquettes to brown them on the other side.
Wash fresh green cabbage leaves and wilt them in hot lightly salted water until they become limp enough to roll. Make the same cooked meat mixture as suggested for stuffed peppers (p. 30), put some of the mixture on each cabbage leaf, and roll it up. Place the rolls in a baking dish, add hot gravy or a very little hot water, cover the dish, and bake in a moderate oven (350° F.) for about ¾ hour, or until the cabbage is tender.
3 tablespoons fat |
3 cups ground cooked lamb |
Make white sauce of the fat, flour, and milk. Add the well-beaten eggs, meat, and seasoning, and mix thoroughly. Pour into greased custard cups. Place the cups in a pan of hot water. Bake in a moderate oven (350° F.) about ¾ hour, or until the mixture is firm in the center. Turn the timbales out and serve hot, with thin gravy or white sauce.
2 tablespoons chopped onion |
3 cups mashed potatoes |
Cook the onion and parsley for a few minutes in the fat, then mix thoroughly with the meat, potatoes, and gravy or milk. Season to taste. Add the beaten egg yolks, then fold in the beaten whites. Pile lightly into a greased baking dish and bake in a moderate oven (350° F.) for 1 hour or until set in the center and lightly browned. Serve in the dish. Tomato sauce (p. 27) is good with beef and potato puff.
4 cups diced turnips |
2 to 3 tablespoons flour |
Cook the turnips in the boiling water until tender. Thicken the mixture with the flour mixed to a smooth paste with an equal quantity of cold
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