Lentil Rissoles
From The week end novels book of cookery, 1920
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 6. The excerpt below is the record exactly as published.
loz. margarine Seasoning Boil onions } hour, then chop. Save onion water, slightly toast the oatmeal under your grill, Mix all ingredients and add about 4+ pint of the onion water. Place in a greased piedish. Sprinkle with breadcrumbs. Bake in moderate oven 1 hour. Lentil Rissoles. SSO YO, S OS By dh 6 on does repesmens cle 4ozs. lentils 407. margarine — 34 teaspoon powdered herbs loz. breadcrumbs 1 teaspoon chopped parsley Seasoning doz. grated cheese 1 egg yolk Soak lentils overnight. Cook in water till tender, then beat to smooth and dry paste. Add all other ingredients and mix with egg yolk to bind. Form into balls, coat with egg and erumbs, and fry to crisp golden brown. Sheep’s Brain Rissoles. Sheep brains 2 tablespoons breadcrumbs Seasoning 1 teaspoon chopped parsley Mix breadcrumbs, brains, and seasoning. Make into small flat rissoles, coating with flour. Fry in hot fat, and serve garnished with the chopped parsley. Rice Cutlets with Meat. 4ozs. cold meat loz. butter Zozs. riee loz. breadcrumbs
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