Fowl, Rissoles of

Ingredients

• Take half a pound of the remains of a cold fowl
• an ounce or two of tongue or ham
• a bit of lemon-peel
• a piece of a laurel-leaf
• a bit of garlic the size of a peppercorn
• until the liquid is reduced to about a quarter of a pint
• a couple of tea-spoonfuls of browned flour
• season it with white pepper
• salt
• nutmeg
• a tea-spoonful of chopped parsley

Method

1. 1

   Chop cold fowl and tongue or ham until smooth.

2. 2

   Boil down bones and trimmings with water, lemon peel, laurel leaf, and garlic until reduced.

3. 3

   Mix with chopped fowl, browned flour, and seasonings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 544. The excerpt below is the record exactly as published.

Fowl, Rissoles of.— Take half a pound of the remains of a cold fowl, without skin or bone, and grate an ounce or two of tongue or ham, then chop aU together until the meat ia quite smooth. Boil down the bones and trim- mings with water to cov(;r, a bit of kmon-peel, a piece of a laurel-leaf, and a bit of garlic the size of a peppercorn. Boil until the liquid i.s reduced to about a quarter of a pint, which should be strained and used, at least as mucli as may be required of it, to moisten the meat. Mix ^^-ith the chopped fowl a couple of tea- spoonfuls of browned flour, and season it with white pepper, salt, and nutmeg ; add a tea- spoonfiil of chopped parsley

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