Beef Rissoles

Ingredients

• one teacupful of beef
• one teacupful of grated bread
• one well-beaten egg
• two tablespoonfuls of sweet milk
• salt
• pepper
• a sprinkle of allspice
• a small onion, finely chopped

Method

1. 1

   Chop the beef very fine, freeing it from gristle.

2. 2

   Mix with grated bread, beaten egg, salt, pepper, allspice, and chopped onion.

3. 3

   If the bread is stale, moisten it with milk.

4. 4

   Roll the mixture into balls and fry in hot lard or beef drippings.

5. 5

   Serve garnished with parsley and pickled beet-root.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 15. The excerpt below is the record exactly as published.

Beef Rissoles. — Cut slices from the roasted joint, or take pieces of beef- steak left from dinner, chop them very fine, freeing them from all bits of gris- tle. If salt pork is liked, chop a slice of it with the beef. To one teacupful of beef add one teacupful of grated bread; if it is very stale, moisten it with milk, and chop with the meat; add one well-beaten egg, salt, pepper, a sprinkle of allspice, and, if desired, a small onion, finely chopped, for flavoring. Mix all well together; if the bread used is not softened, add two table-spoonfuls of sweet mil

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