N.B. — More than two tablespoonsful of bread crumbs will be required, as the rissoles should be dipped in bread crumbs before they are fried. 5. We take two sprigs of parsley, wash it, and dry it in a cloth. 6. We put the parsley on a board, and chop it up finely; there should be one tablespoonful. 7. We take a sprig of marjoram and a sprig of thyme, 38 National Training School for Cookery. take away the stalks, and rub the leaves through a strainer, or chop them up finely on a board. N.B. — The stalks of the herbs are bitter to taste, and can therefore only be used for flavouring, and not for eating. 8. We put the meat, suet, and two tablespoonsful of bread crumbs into a basin, and mix them together. 9. We now add the herbs, half an ounce of flour, and a teaspoonful of salt. N. B. — If liked, a little chopped onion or chopped lemon peel might be added. 10. We add one gill of stock to the basin, and mix all together lightly. 11. We take a board, flour it, and turn the mixture on to it. 12. We also flour our hands, to prevent the mixture from sticking. 13. We form the mixture into little balls, and we should sprinkle a little flour over them. 14. We break an egg on to a plate, and beat it very slightly with a knife. 15. We put the balls into the egg, and egg them well all over. 16. We now put them into the bread crumbs and cover them well, but not too thickly. N.B. — We must be careful to finger them as little as possible. 17. We put the rissoles into a frying basket, a few at a time, as they must not touch each other. 18. When the fat in the saucepan is quite hot and smoking, we put in the frying basket, and let the rissoles fry a pale brown. 19. If there is not sufficient fat to cover the rissoles, we must shake the basket occasionally, that they may get fried on all sides alike. N.B. — If there be no frying-basket, we should carefully put the rissoles into the fat with a spoon, and then we must turn them over, so as to get them equally browned. 20. We put a piece of kitchen paper on a plate. 21. When the rissoles are fried, we turn them carefully on to the paper to drain off the grease. 22. For serving, we put them on a hot dish. Lessons on Re-Cooking Meat. — -Minced Meat. 39 COOKED MEAT. Lesson No. 7. MINCED MEAT. Average cost of " Minced Meat" with rice or potatoes. INGREDIENTS. d. Scraps of cold meat 3 1 tablespoonful of mushroom ketchup I Pepper and salt J h lb. of Patna rice or 1 lb. of potatoes ih I oz. of flour \ » 1 gill of stock✪ Minced Meat • • . • • J 4 Time required to cook the potatoes, Jialf an hour ; to cook the mince, five minutes. Now we will show you how to make a Mince of cold meat. 1. If the mince is served with rice (see Lesson on "Rice or if with masked potatoes (see "Vegetables/' Lesson No. 2. 2. We put any scraps of cold meat on a board, and mince them up with a sharp knife. 3. We put the minced meat, and half an ounce of flour into a saucepan, with one gill of stock, and a tablespoonful of mushroom ketchup, and season it with pepper, and salt to taste. 4. We put the saucepan on the fire, to let the mince just warm through. 5. We should stir it occasionally, to prevent the meat from sticking to the bottom of the saucepan. 6. For serving, we turn the mince on to a hot dish, with a border of boiled rice or mashed potato.

AI-modernized reading of the original text

N.B. — More than two tablespoonsful of bread crumbs will be required, as the rissoles should be dipped in bread crumbs before they are fried. 5. We take two sprigs of parsley, wash it, and dry it in a cloth. 6. We put the parsley on a board, and chop it up finely; there should be one tablespoonful. 7. We take a sprig of marjoram and a sprig of thyme, 38 National Training School for Cookery. take away the stalks, and rub the leaves through a strainer, or chop them up finely on a board. N.B. — The stalks of the herbs are bitter to taste, and can therefore only be used for flavouring, and not for eating. 8. We put the meat, suet, and two tablespoonsful of bread crumbs into a basin, and mix them together. 9. We now add the herbs, half an ounce of flour, and a teaspoonful of salt. N. B. — If liked, a little chopped onion or chopped lemon peel might be added. 10. We add one gill of stock to the basin, and mix all together lightly. 11. We take a board, flour it, and turn the mixture on to it. 12. We also flour our hands, to prevent the mixture from sticking. 13. We form the mixture into little balls, and we should sprinkle a little flour over them. 14. We break an egg on to a plate, and beat it very slightly with a knife. 15. We put the balls into the egg, and egg them well all over. 16. We now put them into the bread crumbs and cover them well, but not too thickly. N.B. — We must be careful to finger them as little as possible. 17. We put the rissoles into a frying basket, a few at a time, as they must not touch each other. 18. When the fat in the saucepan is quite hot and smoking, we put in the frying basket, and let the rissoles fry a pale brown. 19. If there is not sufficient fat to cover the rissoles, we must shake the basket occasionally, that they may get fried on all sides alike. N.B. — If there be no frying-basket, we should carefully put the rissoles into the fat with a spoon, and then we must turn them over, so as to get them equally browned. 20. We put a piece of kitchen paper on a plate. 21. When the rissoles are fried, we turn them carefully on to the paper to drain off the grease. 22. For serving, we put them on a hot dish. Lessons on Re-Cooking Meat. — -Minced Meat. 39 Lesson No. 7. MINCED MEAT. Average cost of " Minced Meat" with rice or potatoes. d. Scraps of cold meat 3 1 tablespoonful of mushroom ketchup I Pepper and salt J h lb. of Patna rice or 1 lb. of potatoes ih I oz. of flour \ » 1 gill of stock • • . • • J 4 Time required to cook the potatoes, Jialf an hour ; to cook the mince, five minutes. Now we will show you how to make a Mince of cold meat. 1. If the mince is served with rice (see Lesson on "Rice or if with masked potatoes (see "Vegetables/' Lesson No. 2. 2. We put any scraps of cold meat on a board, and mince them up with a sharp knife. 3. We put the minced meat, and half an ounce of flour into a saucepan, with one gill of stock, and a tablespoonful of mushroom ketchup, and season it with pepper, and salt to taste. 4. We put the saucepan on the fire, to let the mince just warm through. 5. We should stir it occasionally, to prevent the meat from sticking to the bottom of the saucepan. 6. For serving, we turn the mince on to a hot dish, with a border of boiled rice or mashed potato.

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Minced Meat

The official handbook for the National Training School for Cookery