The housekeeper's guide to preserved meats, fruits, vegetables, &c

excellent dish of rissoles can be made as follows : First of all scrape all the meat from the bones, chop up the bones, and put them on in a little stock to stew for as long a time as possible, with an onion sliced up and a bunch of parsley. As a very Tittle will be required, the stock may be allowed to boil away. This stock when cold will be a very hard jelly. Next take the meat from the fowl, add to it a little piece of onion, a little chopped parsley, and a pinch of thyme, and send the whole through a sausage machine, or press the mixture through a wire sieve with a wooden spoon. Next add to it half its quantity of potted ham, mix all well up, and then add some warm stock till the whole is almost fluid. Let this mixture get cool and set in a plate so that it is about an inch thick. Next, when it is nearly cold, the cook should take and roll it into balls about the size of a small walnut. They should now be allowed to get cold, and when cold the balls will of course be a hard jelly. When they are quite cold take these balls and roll them in flour, dip them into some egg that has been well beaten up, cover them with fine breadcrumbs and put them by in the larder to get dry. After they are thoroughly dried take them out and once more dip them into egg and add more breadcrumbs. These little rissoles will now be covered with a double-coating of egg and breadcrumbs. Next take some smoking hot fat, sufficiently deep to entirely cover the balls when they are thrown into the frying-pan. Remove them carefully by means of a wire basket from the smoking hot fat. This hot fat will instantly set the egg before the inside has time to melt. As soon as the little rissoles are fried a nice brown colour, they should be taken out of the fat and allowed to drain for a short time on a cloth, or, better still, on a piece of blotting paper. They can be served then with a little fried parsley. They are exceedingly delicious owing to their being thoroughly moist inside when cut open. Rissoles are never nice when they are solid ; when they are cut open a sort of rich fluid, or nearly fluid, runs into the plate. This delicious little entree is really exceedingly cheap, all that is required is for the cook to take a little trouble. Potted ham can also be used to assist in making all sorts of forcemeats where ham is required, and very often will be found mush more convenient than buying ham on purpose. Cooks do not sufficiently consider how much time and trouble will be saved by always making a practice of having one or two tins of potted ham in the house, which can be used at a moment’s notice for the purposes we have described. HAM, TONGUE, AND CHICKEN SAUSAGE.— See Sausage. HARD’S FARINACEOUS FOOD.— See Infants’ Food.