Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Veal Croquettes

Put the veal in the kettle with enough boiling water to cover, Remove to the cooker for three hours. Use one hot radiator. Chop fine and season highly with salt, pepper, celery salt, paprika and lemon juice. Use one and a half cups of veal with one cup of thick cream dressing. Shape in cylinders. When cool roll in egg and bread crumbs and fry in hot fat.

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