Savoury Balls, Cakes or Sausages

Name: Savoury Balls, Cakes or Sausages
Cuisine: United Kingdom
Ingredients: Egg and bread-crumb and leave to dry for one hour. If this is done the frying is more satisfactory.; Egg and bread-crumb and leave to dry for one hour. If this is done the frying is more satisfactory.; Make up into balls, or shape as sausages, or small pears (with a bit of baked pastry stuck in for the stalk) or in the case of fish into round flat cakes ¾ inch thick.; Make up into balls, or shape as sausages, or small pears (with a bit of baked pastry stuck in for the stalk) or in the case of fish into round flat cakes ¾ inch thick.; Make up into balls, or shape as sausages, or small pears (with a bit of baked pastry stuck in for the stalk) or in the case of fish into round flat cakes ¾ inch thick.; Make up into balls, or shape as sausages, or small pears (with a bit of baked pastry stuck in for the stalk) or in the case of fish into round flat cakes ¾ inch thick.; Then reduce (by boiling) some white (or brown) sauce according to whether you are using white meat or fish or otherwise, to a thick consistency. If necessary you may add the yolk of one or more eggs, and heat up the mixture till it thickens.; Make up into balls, or shape as sausages, or small pears (with a bit of baked pastry stuck in for the stalk) or in the case of fish into round flat cakes ¾ inch thick.; Egg and bread-crumb again; dry again and fry in deep fat till a golden brown.; Egg and bread-crumb again; dry again and fry in deep fat till a golden brown.; Egg and bread-crumb and leave to dry for one hour. If this is done the frying is more satisfactory.; Egg and bread-crumb again; dry again and fry in deep fat till a golden brown.; Mince any cooked meat or fish very fine; season it.; Mince any cooked meat or fish very fine; season it.; Then reduce (by boiling) some white (or brown) sauce according to whether you are using white meat or fish or otherwise, to a thick consistency. If necessary you may add the yolk of one or more eggs, and heat up the mixture till it thickens.; Then reduce (by boiling) some white (or brown) sauce according to whether you are using white meat or fish or otherwise, to a thick consistency. If necessary you may add the yolk of one or more eggs, and heat up the mixture till it thickens.

1857

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Mince any cooked meat or fish very fine; season it.
Then reduce (by boiling) some white (or brown) sauce according to whether you are using white meat or