Lamb Rissoles

Ingredients

• I cup cold chopped lamb
• 1 tablespoon minced parsley
• ■J teacup cold mashed potato
• 2 tablespoons butter
• I cold onion
• 4 tablespoons flour
• i tablespoon Worcestershire sauce
• i tablespoon catsup
• I cup brown stock
• Pepper
• salt
• paprika
• i egg

Method

1. 1

   Mix the meat, potato, parsley, chopped onion, pepper, and salt lightly.

2. 2

   Make a thick sauce from butter, flour, and stock, seasoning with catsup and Worcestershire sauce.

3. 3

   Stir in the meat mixture and beaten egg.

4. 4

   Roll into balls the size of a small egg, flour, egg, crumb, and fry in deep fat.

5. 5

   Serve with a border of mashed potato and pour a cup of brown sauce over the rissoles.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 40. The excerpt below is the record exactly as published.

Lamb Rissoles Stuffing Lamb and Rice Cro- Mound of Lamb with quettes Peas Lamb Cutlets Lamb in Savory Sauce Lamb and Lettuce Salad Lamb Salad LAMB can be used in nearly every recipe given for beef. It is especially good for croquettes and makes a savory stew. % Save every drop of gravy or liquid from the platter when setting a roast of lamb away. It requires all the enriching it can have and always plenty of seasoning. POTATOES WITH LAMB STUFFING 8 large baked potatoes i cup cold chopped lamb 4 tablespoons chopped ham i cup thin white sauce 2 tablespoons cream White I egg Salt and pepper Bake eight large, perfect potatoes. While they are cooking, chop the lamb and ham, mix lightly together, add the seasonings and moisten with the white sauce. When the potatoes are soft, cut a thin slice from the end of each and scoop out the inside. Put it at once through a potato ricer and set away to Made Palatable 121 keep warm. Fill the potato skins almost to the top with the meat mixture. Add to a cup of the mashed potato the cream and beaten white of the egg. Pepper and salt, and on the top of each potato put a spoonful, leaving it in a small, rocky mound. Bake till the top is a delicate brown. Serve the potatoes piled on their ends in a shallow dish, with a plentiful garnish of parsley. MOUND OF LAMB WITH PEAS 2 cups cold chopped lamb I small onion i cup cold potatoes Pepper and salt 3 tablespoons stock J cup buttered crumbs i cup green peas Mix lightly with a fork the chopped meat, potato, onion and seasonings. Heap it in a mound in the mid- 122 Left-Overs die of a shallow baking dish. Cover with buttered crumbs and bake till brown. When ready to serve pour around it a cup of green peas well drained and seasoned. LAMB IN SAVORY SAUCE I J cups cold lamb 4 tablespoons butter I tablespoon flour £ onion 1 cup gravy or brown stock 2 cucumber pickles Pepper, salt, cayenne Into a granite saucepan put the butter, onion and flour and rub to a paste. When it grows light brown, add the gravy or stock, salt and pepper it and allow it to simmer for ten minutes. Cut the pickles in small pieces, add these to the sauce and the lamb cut in neat slices. Let it heat through, then serve in a deep platter surrounded by a ring of hot boiled rice or mashed potato. LAMB RISSOLES I cup cold chopped lamb 1 tablespoon minced parsley ■J teacup cold mashed potato 2 tablespoons butter I cold onion 4 tablespoons flour i tablespoon Worcestershire sauce i tablespoon catsup I cup brown stock Pepper, salt, paprika

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