Gravy for Rissoles

Ingredients

• a pint of boiling water
• a piece of butter the size of a walnut
• a minced onion
• a blade of mace
• a bunch of parsley
• half a dozen peppercorns
• half a slice of toasted bread
• a tablespoonful of flour
• a tablespoonful of ketchup
• half a salt-spoonful of salt

Method

1. 1

   Take the skin, trimmings, and bones of the meat from which the rissoles have been made.

2. 2

   Divide them into small pieces, and put them into a saucepan with a minced onion and a piece of butter the size of a walnut.

3. 3

   Turn them about over a quick fire till they are lightly browned, then add a pint of boiling water, a blade of mace, a bunch of parsley, half a dozen peppercorns, and half a slice of toasted bread.

4. 4

   Put on the lid of the saucepan, and simmer gently for an hour.

5. 5

   Strain; thicken the gravy with a tablespoonful of flour mixed smoothly with a little cold water, add a tablespoonful of ketchup and half a salt-spoonful of salt, boil once more, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 642. The excerpt below is the record exactly as published.

Gravy for Rissoles. — Take the skba, trimmings, and bones of the meat from which the rissoles have been made. Divide them into small pieces, and put them into a saucepan with a minced onion and a piece of butter the sizo of a walnut. Tiu-n them about over a quick fire till they are lightly browned, then add a pint of boiling water, a blade of mace, a bunch of parsley, half a dozen peppercorns, and half a slice of toasted broad. Put on the lid of the saucepan, and simmer gently for an hour. Strain ; thicken the gi'avy with a tablo- spoonful of flour, mixed smoothly with a little cold water, add a tablo-spoonful of ketchup and half a salt-spoonful of salt

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