LAMB CROQUETTES
Three tablespoonfuls butter, 4 tablespoon fuls flour, i teaspoonful salt, 1-8 teaspoon pepper, 1 teaspoonful finely chopped onion, 1 cupful milk, 2 cupluls chopped cooked lamb, 1 egg, 2 tablespoonfuls water, 11 cupfuls dried sifted breadcrumbs. Method: Melt butter, add flour, salt and pepper, and stir until smooth. Add milk gradually and bnnjjr to boiling point, stirring constantly. Add onion and lamb, cool. Shape as desired, roil in crumbs then in beaten egg diluted with the cold water, then in crumbs again. bry tn deep fat until brown (about live minutes). Drain on brown paper.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/AS19420516.2.25.5
Bibliographic details
Auckland Star, Volume LXXIII, Issue 114, 16 May 1942, Page 4
Word Count
97LAMB CROQUETTES Auckland Star, Volume LXXIII, Issue 114, 16 May 1942, Page 4
Using This Item
Stuff Ltd is the copyright owner for the Auckland Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries.