Cold-Meat Rissoles
From The encyclopaedia of practical cookery, 1892
Serves 6
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 494. The excerpt below is the record exactly as published.
Cold-Meat Rissoles. — Finely mince any remains of cold Meat, put it in a mortar, pound well, moisten with cream, and season to taste with salt, pepper, and spices. Prepare some good short-paste, roll out, and with a tin cutter cut it into oval-shaped pieces. Put a small quantity of the above mince on each piece, double the paste over, moisten round the edges and pinch them together. Brush the rissoles over with a paste-brush dipped in beaten yolk of egg, and strew some vermicelli over them. Put a large lump of clarified fat or lard
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