Lamb Croquettes

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 tablespoon finely chopped onion.
  • 2 tablespoons butter.
  • ¼ cup flour.
  • 1 cup stock.
  • 1 cup cold cooked lamb cut in small cubes.
  • ⅔ cup boiled potato cubes.
  • Salt and pepper.
  • 1 teaspoon finely chopped parsley.


    Fry onion in butter five minutes, then remove onion. To butter add flour and stock, and cook two minutes. Add meat, potato, salt, and pepper. Simmer until meat and potato have absorbed sauce. Add parsley, and spread on a shallow dish to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Serve with Tomato Sauce.