Veal Croquettes Currant Jelly Potato Biscuits Tea

Veal Croquettes

Grind enough meat left from the preceding evening to fill 1 c. Make 1 c Thick White Sauce (4 T flour), add to it 1/2 c breadcrumbs, 1/2 t onion juice, 1 T each, chopped celery and parsley, 1/2 t salt and the chopped meat. Mix thoroughly and when cold shape as desired, cone, square, cylinder, etc., then egg and crumb, and fry in deep hot fat until brown and heated throughout.

Potato Biscuit

Scald 1/2 c milk. To it add 1/2 T butter, I T sugar, 1/2 t salt, and 1/2 c mashed potato, white or sweet as desired. When lukewarm add yeast cake dissolved in 1/3 c lukewarm water. Mix the sponge with 1 1/2 c or 2 c flour, or until stiff enough to knead. When smooth let rise until double in bulk, then knead, shape, let rise again and bake.

Preparing The Meal

About 20 m before lunch time put the fat on to heat for the veal croquettes. Then egg and crumb the croquettes made and shaped in the morning. When the fat is hot fry the croquettes, make the tea and serve the lunch. The potato biscuits were made and baked in the morning.

Make the raspberry sponge for dinner immediately after lunch.