Beef Rissoles
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry is from eight to ten minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 226. The excerpt below is the record exactly as published.
Beef Rissoles. — Mince one pound of cold roast beef, the leaner the better, very fine ; add pepper, salt, a few savory herbs chopped small, and half a tea-spoonful of minced lemon- peel ; mix all together with half the weight of the beef in bread-crumbs. Bind it with two eggs
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