Beef Rissoles

Ingredients

• 2 c. minced, cooked meat.
• 1/2 T. grated onion.
• 6 tb. flour.
• 1 c. stock.

Method

1. 1

   Add onion, parsley, and seasonings to meat.

2. 2

   Make thick brown gravy of remaining ingredients; when cooked, add meat mixture.

3. 3

   Cool; shape as cones or cylinders.

4. 4

   Roll in crumbs, egg, and crumbs.

5. 5

   Fry in deep fat which browns a cube of bread in 40 seconds—390° F.

6. 6

   Drain; garnish; serve with Tomato Sauce.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 12. The excerpt below is the record exactly as published.

2 c. minced cooked meat. f.g- Salt and pepper. VsT. 1 T. grated onion. }/2 c. left-over gravy or stock. Mc. 3 c. mashed potatoes. 1 egg. 1. Mix meat, seasonings and gravy; heat. 2. Worcestershire sauce, tomato catsup or parsley may be added. 3. Warm left-over potatoes, beat well, add egg and season- ings; add milk if necessary. 4. Butter a baking dish; put in a layer of potato, then a layer of meat; repeat, having potato on top. 5. Bake in hot oven until potatoes are browned. BEEF LEFT-OVERS 43 2tb. Mc. f.g. VsT. VsT. 1 T. 1 T. BROWNED HASH. 1 c. minced cooked meat. 2 c. mashed potatoes. Salt and pepper. 1 T. grated onion. 1 T. finely chopped parsley. 1 egg. Stock, gravy or stramed tomato. }/2 tb. fat, for pan. 1. Mix ingredients thoroughly. 2. Heat an omelet pan; put in fat. 3. Spread mixture evenly in pan; reduce heat. 4. Cook slowly so that mixture browns evenly. 5. Fold as an omelet. 6. Garnish with parsley; serve with Tomato Catsup or hot Tomato Sauce. Note. — The mixture may be shaped into round flat cakes and browned. HASH ON TOAST. 2 tb. 2 c. cooked meat, diced. 1 tb. 1 c. cooked potatoes, diced. H tb. }4 c. cooked carrots, diced. 13^ T. 2 tb. butter or dripping. 3^ tb. 3 tb. flour. f.g. H T. salt. f.g. f.g. pepper. He. 2 c. stock or water. 3 drops H T. Worcestershire sauce. 3^ T. T. chopped parsley. }4 slice Toast. 1. Make a brown sauce, add meat and vegetables; heat thoroughly. 2. Serve on toast; garnish with toast points and parsley. 1 tb. Vs f.g. f.g. Hth. J^tb. f.g. He. 3tb. ROYAL SCALLOP. 1 c. cooked meat, diced, or flaked fish. 3 hard cooked eggs, chopped. 3^ T. salt. f.g. pepper. 2 tb. butter. 4 tb. flour. H T. salt, f.g. cayenne. 2 c. milk. 1^2 e. buttered crumbs. 44 CANADIAN COOK BOOK 1. Butter a baking dish, put in a layer of crumbs. 2. Add layer of meat and eggs; sprinkle with seasonings. 3. Cover with a layer of crumbs; repeat. 4. Make white sauce, pour over meat mixture. 5. Cover with crumbs; bake until brown in a moderate oven. BEEF RISSOLES. 2 c, minced, cooked meat. 4 drops }/2 T. grated onion. 'AT. ^ tb. chopped parsley. f.g. Salt and pepper. 2 T. 3 tb. fat. IHth. 6 tb. flour. f.g. ^ T. salt. f.g. }/8 T. pepper. 3tb. 1 c. stock.

Cook this with the app: pantry check, scaling, and the assistant.