The remains of cold turkey; to every 1/2 lb. of meat allow:
2 oz. of ham or bacon
2 shalots
1 oz. of butter
1 tablespoonful of flour
the yolks of 2 eggs
egg and bread crumbs
Directions
The smaller pieces, that will not do for a fricassee or hash, answer very well for this dish
Mince the meat finely with ham or bacon in the above proportion
Make a gravy of the bones and trimmings, well seasoning it
Mince the shalots, put them into a stewpan with the butter, add the flour
Mix well, then put in the mince, and about 1/2 pint of the gravy made from the bones. (The proportion of the butter must be increased or diminished according to the quantity of mince.)
When just boiled, add the yolks of 2 eggs; put the mixture out to coo
Shape it in a wineglass
Cover the croquettes with egg and bread crumbs, and fry them a delicate brown
Put small pieces of parsley-stems for stalks, and serve with, rolled bacon cut very thin
Source: The Book of Household Management by Isabella Beeton (1859)
Toad-in-the-Hole
