Meat and Potato Rissoles

Ingredients

• 1 oz. Butter
• X lb. minced Meat (cooked)
• X lb. cold Potatoes
• 1 teaspoonful chopped Parsley
• a little Nutmeg
• Pepper
• Salt
• 2 Eggs
• X lb. Bread Crumbs

Method

1. 1

   Make the butter hot in a stewpan (and, if liked, fry a teaspoonful of finely-chopped onion); then add the meat and sieved potatoes, parsley and seasoning, and yolk of one egg.

2. 2

   Then, when well blended, turn on to a plate to cool.

3. 3

   Make into balls, egg and bread crumb, and fry in boiling fat sufficient to cover.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 10. The excerpt below is the record exactly as published.

Salt. Method. — Mix these well together and smear well over the legs, cutting slashes to let the mixture get well in. Then grill and send to table very hot. To make a sauce, add 1 gill of stock to the above in- gredients. C 34 COLD MEAT COOKERY. Conusb pasties. Ingredients. — Yz lb. cooked Beef, Y* lb. cold boiled Potatoes, i boiled Onion, 2 tablespoonsful Brown Sauce, a little Salt and Pepper. Method. — Mince the meat, potato and onion finely, add the seasoning and sauce, and mix well. Then make some short crust and cut into rounds about 4 inches in diameter. Place a tablespoonful of the mix- ture in the centre of each round. Beat an egg up on a plate, and brush round the edges of each ; press the edges firmly together and form into a frill on the top. Brush all over with egg, and put into a quick oven for twenty minutes on the grid shelf, underneath the browning shelf, gradually reducing the heat. Dresbeit patties. Ingredients.— 1 stale Tin Loaf, 1 gill of Milk, 1 Egg, Bread Crumbs. Method. — Cut a round of bread inch thick, take a cutter and cut out 9 or 10 rounds, and with a smaller cutter cut out space in middle not quite through, and scoop out with a knife. Cut out rounds also for tops with smaller cutter about ^ inch thick. Roll them all in the egg and milk on a shallow plate. Then bread crumb, and fry them a light golden brown. Fill them with rissole mixture, fish cutlet mixture, or potted meats, heaped up, and the little rounds on top. Garnish with parsley. COLD MEAT COOKERY. 35 Game, Soufflees of. Ingredients. — 6 paper souffle cases, well buttered, 3 ozs. Game, 1 Truffle or Mushroom, 1 oz. Butter, 1 oz. Flour, 1 gill Stock, 2 Eggs, and seasoning. Method. — Make a panada with the butter, flour and stock, cook well, then add the game and mushroom finely chopped, and stir in the yolk of one egg. Whip 2 whites stiffly and add ; fill the cases and bake 10 to 15 minutes. Garnish with a button mushroom in •centre and some bread crumbs. Game, Cassolettes of. Line some moulds with cassolette pastry (see recipe) and bake. Fill with this mixture — % lb. cooked game cut in strips, lb. mushrooms cut in strips, 1 tea- spoonful chopped parsley, cayenne, salt and lemon juice, cooked in 1 oz. of butter. Garnish with whipped white of egg and lightly brown in oven. fllieat ant) potato IRtssoles. Ingredients. — 1 oz. Butter, X lb. minced Meat (cooked), X lb. cold Potatoes, 1 teaspoonful chopped Parsley, a little Nutmeg, Pepper and Salt, 2 Eggs, X lb. Bread Crumbs

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