Bissoles

Ingredients

• 1 lb. Cold Meat
• 1 oz. Butter
• 1^ oz. Flour
• 1 Egg
• Bread Crumbs
• i pint Stock
• Quarter of an Onion
• Parsley
• Pepper and Salt
• Hot Fat

Method

1. 1

   Mince up the meat and mix in some chopped parsley, pepper, and salt; put the butter into a stewpan, and when it is dissolved mince up the pieces of onion very finely and fry that for two minutes, then stir in the flour.

2. 2

   Pour in the gravy and stir until it boils; mix in the meat and let it get thoroughly hot.

3. 3

   Turn it out onto a plate, spread it over, and leave until quite cold.

4. 4

   Make up into balls, cover with egg and bread crumbs, and fry in hot fat; arrange in a circle and garnish with fried parsley.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 201. The excerpt below is the record exactly as published.

BISSOLES. 1 lb. Cold Meat . 1 oz. Butter 1^ oz. Flour 1 Egg . . Bread Crumbs . i pint Stock Quarter of an Onion Parsley Pepper and Salt Hot Fat

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