Cold Meat Rissoles

Ingredients

• i oz. Fat or Butter
• i oz. Flour
• i gill Stock or Gravy
• i Onion (cooked)
• i teaspoonful of chopped Parsley
• Nutmeg
• Pepper
• Salt
• a little grated Lemon-peel
• i lb. cold meat (minced)
• Egg
• Bread Crumbs

Method

1. 1

   Make a thick sauce with butter, flour, and stock, then add onion, meat, parsley, lemon, and seasoning.

2. 2

   Mix well and cool on a plate.

3. 3

   Form into balls, egg and bread crumb each, and fry in boiling fat.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 9. The excerpt below is the record exactly as published.

bread crumbs. Serve with a garnish of cucumber, arranged in thin slices around the dish. 28 FISH AND FISH ENTREES. Salmon Steal?. Ingredients. — i Steak, i pickled Gherkin, i pickled Onion, i Anchovy, Cayenne Pepper and Salt, 2 tablespoonsful of Salad Oil. Method. — Chop the gherkin, onion, and anchovy finely, and then season it and mix in the salad oil, or, if the oil is disliked, use I oz. of butter melted. Rub this all into the salmon on both sides, and wrap the fish in buttered paper. Bake half an hour in a moderate oven, and serve in the paper. (Mlleb Salmon Steal?. Ingredients.- — 1 slice Salmon, y2 oz. Butter, Cucumber. Method. — Light the grill burner and let it get red- hot. Then place the salmon on the gridiron and grill about three minutes on one side, and turn it and give it three minutes on the other side. Serve on a hot dish, place the butter on the top, and garnish with slices of cucumber. JButtereb Sbrlmps. Ingredients. — X pint picked Shrimps, 2 ozs. Butter, Salt and Cayenne Pepper, Croutons of Bread, filleted Anchovies, Eggs (2), Lobster Coral. Method. — Egg and bread crumb the rounds of bread and fry in boiling fat. Fry the shrimps in the FISH AND FISH ENTREES. 2 9 butter a few minutes, add the salt and cayenne pepper, and thicken with the yolk of one egg. Pile the mixture on the croutons, and garnish with a filleted anchovy on each dipped in lobster coral. ^fricassee of Sbrimps. Ingredients. — Y pint picked Shrimps, i oz. Butter, a little chopped Onion, Parsley and Thyme, Salt and Pepper, Y oz. of Flour, Y gill of Stock, Y gill Milk. Method. — Make the butter hot in a small stewpan, and fry vegetables until brown ; then add the flour, pepper and salt, and the half-gill of stock and the milk. Let it boil up well, stirring all the time, and then put in the shrimps to get hot. Garnish with lobster coral This mixture is nice to fill Dresden patties with or cassolette cases. Sole a la pannesan. Ingredients. — i pair Soles filleted, i oz. Butter, i oz. Flour yi gill of Fish Stock, yz gill of White Wine, 2 tableSpoonsful Parmesan Cheese, i tablespoonful of Cream, Salt, and Cayenne Pepper. Method. — Make a panada with the butter, flour, fish stock, and milk, and cook it well ; then add the cream, cheese, and seasoning. Spread this on the fillets and cook as for Sole a la Venetienne. Make 30 FISH AND FISH ENTREES. the remains of the sauce thinner by adding more milk, and on dishing up the fish pour the sauce over. Sole a la Denetienne. Ingredients. — Half an ounce of Butter, the same of Flour, ]/2 gill of Fish Stock, X pint of picked Shrimps, 4 mushrooms, y2 teaspoonful of Lemon Juice, Salt and Cayenne. Method. — Fillet the soles and spread this mixture on the skin side of the fish, and roll up or fold in two. Make a panada with the butter, flour, and fish stock, into which mix the shrimps and mushrooms, chopped finely ; add the lemon juice and seasoning. Having spread this mixture on the fillets, place them on a buttered baking sheet in the oven, covered with but- tered paper, for 10 minutes. Dish them in a circle, pour Venetienne sauce over, and garnish with 1 gill of shrimps and a few mushrooms. Mbltobalt. Spread a cloth on the table and dredge plenty of flour on it, then toss the white-bait gently in the cloth till quite dry and then into the frying basket. The fat for frying must be smoking hot, at a temperature of not less than 400 degrees. Plunge the white-bait in for one moment, that they may be crisp but not brown. FISH AND FISH ENTREES. 31 Let them drain on some kitchen paper, and serve them piled high on a dish. Brown bread and butter and a cut lemon should be handed with them. XL 0 bev>tl Mbite^bait. After the first frying, sprinkle black pepper and cayenne over, but no more flour, and plunge them again into the fat to brown. Half a pint of white-bait makes a good dish. COLD ME A T COOKER Y. JSeef IRissoles. Ingredients.— i oz. Fat or Butter, i oz. Flour, i gill Stock or Gravy, i Onion (cooked), i teaspoonful of chopped Parsley, Nutmeg, Pepper, and Salt, a little grated Lemon-peel, i lb. cold meat (minced)

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