Fried Rissoles

Ingredients

• half a pound of scraps of cold meat
• 2 tablespoonsful of chopped suet
• 2 do. of bread crumbs
• 1 do. of chopped parsley
• a teaspoonful of chopped herbs, marjoram and thyme
• 1 egg
• 1 gill of stock
• 1 oz. of flour
• Use of dripping for frying

Method

1. 1

   Heat dripping in a saucepan.

2. 2

   Chop meat finely.

3. 3

   Chop suet and parsley.

4. 4

   Mix meat, suet, bread crumbs, herbs, flour, and stock.

5. 5

   Form into balls, dip in egg, then in bread crumbs.

6. 6

   Fry in hot fat until pale brown.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 15. The excerpt below is the record exactly as published.

Fried Rissoles. 37 COOKED MEAT. Lesson No. 6. FRIED RISSOLES. Average cost of " Fried Rissoles " made of cold meat. (This quantity makes about 8). INGREDIENTS. a. \ lb. of scraps of cold meat i 2 tablespoonsful of chopped suet ij 2 do. of bread crumbs h 1 do. of chopped parsley \ h a teaspoonful of chopped herbs, marjoram ) L and thyme j £ Cgg I Crumb of bread ) Salt and pepper / 1 gill of stock ) x a J oz. of flour » f . f / * Use of dripping for frying

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