Beef Rissoles
From English and French cookery, 1890
Serve with or without gravy.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 41. The excerpt below is the record exactly as published.
Beef Rissoles. — Mince very finely some tender cooked lean beef and a small quantity of suet, mince an onion with some parsley ; add grated breadcrumbs, nutmeg, and lemon-peel. Season with pepper and salt, and, if desired, add a little thinly made mustard
Cook this with the app: pantry check, scaling, and the assistant.