Meat and Potato Rissoles

Ingredients

• 1 oz butter
• ½ lb minced meat (cooked)
• ½ lb. cold potatoes
• 1 teaspoonful chopped parsley
• a little nutmeg
• pepper
• salt
• 2 eggs
• ½ lb. breadcrumbs

Method

1. 1

   Heat butter in a stewpan (optionally fry a teaspoon of finely-chopped onion).

2. 2

   Add meat and sieved potatoes, parsley, and seasoning, then the yolk of one egg.

3. 3

   Blend well and cool.

4. 4

   Shape into balls, egg and bread crumb, and fry in boiling fat until golden brown.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 53. The excerpt below is the record exactly as published.

oz. butter, 1 oz. flour, 1 gill stock, 2 eggs, and seasoning. Make a panada with the butter, flour and stock, cook well, then add the game and mushroom finely GAS COOKERY BOOK. 97 chopped, and stir in the yolk of one egg. Whip two w ites stiffly and add; fill the cases and bake 10 to 5 minutes. Garnish with a button mushroom in centre and some breadcrumbs. Game, Cassolettes of. — Line some moulds with cassolette pastry (see recipe) and bake. Fill with this mixture | lb. cooked game cut in strips, \ lb. mush¬ rooms cut in strips, i teaspoonful chopped parsley, cayenne, salt and lemon juice, cooked in i oz. of putter. Garnish with whipped white of egg and lightly brown in oven. Savoury Meat Fritters. — Take half-a-pound of french pastry, season with pepper and salt, and stir m about three ounces of cooked chicken and one ounce 0 : J?anJ or tongue, minced finely, also one teaspoonful o finely chopped parsley. Make into small balls and try a golden brown. A quarter-of-a-pound of any cold cooked meat may be used for this dish. J Veal, Stewed. — 2 lbs. veal, i carrot, i turnip, i onion, i stick of celery, 5 white peppercorns, A tea¬ spoonful of salt, 3 pints of cold water. Bone the veal, roll it up and tie in a nice shape with string. Then put the bones, peppercorns, and salt into a stewpan with the water. Let it come to the boil and well skim it. Then cut up the turnip and carrot in fancy shapes, and put the trimmings in the stock to flavour it, with the sliced onions and celery. Lay the veal on the top and steam it gently for an nour. When ready to serve, place the veal on a hot dish and cover with parsley sauce, using half a pint of e veal stock to half a pint of milk, and garnish with the carrot and tyrnip. The pieces of carrot must be thrown into boiling water and boiled for about 20 minutes, and the turnip for 10 minutes. Nott. Turn gas full on till the water boils, then turn it down one-half ; and after the veal has been in a G g8 the household quarter of an hour, leave only just a glimmer of gas, and that will keep it simmering gently. Petits Poulets de Volatile. — \ lb. of cooked chicken meat finely minced, 2 ozs. tongue (cooked), J gill white sauce (good), \ gill aspic jelly, cayenne, salt and mace. Mix the chicken with the sauce, and pound it well in a mortar. Pass through a wire sieve, and add the aspic jelly and seasoning; set in little chicken moulds, thinly coated with aspic. Chop the tongue up finely, pound it also and set, with a little aspic jelly, in little tongue moulds. Serve on salad, dressed with mayon¬ naise sauce. Chicken Curried. — 1 fowl, 2 ozs. butter, 1 onion, 2 shallots, 1 blade mace, 1 tablespoonful curry powder, 1 tablespoonful of chutney, 1 apple, J pint white stock, salt, a squeeze of lemon juice. Cut the fowl as for a fricassee, and triih the pieces neatly. Put the butter into a stewpan, slice the apple, onion and shallots, and fry them in the butter without browning for ten minutes. Then add the pieces of fowl'; shake the curry powder over them, and stir for seven minutes. Take a little stock and mix the curry paste smoothly, then add the remainder and mix with the fowl ; put in the salt and mace, and simmer very slowly for about forty-five minutes. Skim, take out the mace, and dish. The lemon juice should be added about five minutes before serving. Note. — The above is a white curry ; for a brown curry fry the onions brown, also fry the curry powder before adding the stock. Veal and Ham Pie.— ij lbs. veal cutlet, J lb. ham or bacon, 1 tablespoonful finely chopped parsley, the grated rind of half a lemon, 1 teaspoonful of salt, J teaspoonful of white pepper, 2 hard-boiled eggs. Cut the veal into small pieces, and likewise the bacon. Mix the parsley, lemon rind, salt, and pepper GAS COOKERY BOOK. 99 on a plate, and dip each piece of veal in ; then arrange a layer of veal and then of bacon in a pie dish. Divide each egg into eight pieces, and put these at intervals in the dish ; add one gill of cold water. Put the bone from cutlet on to boil in half a pint cold water with a bay leaf and a blade of mace; reduce to one half, and pour in pie dish when taken out of the oven. For the crust use rough puff pastry. Note ‘tat the oven be hot when the pie goes in, then bake it for an hour and a half, giving it a gradually decreasing heat ; place the dish on grid shelf first under the hot plate, and put it on the top of the hot plate to finish, with a buttered paper over the crust. Meat and Potato Rissoles. — Ingredients: i oz butter, J lb minced meat (cooked), J lb. cold potatoes, i teaspoonful chopped parsley, a little nutmeg, pepper and salt, 2 eggs, \ lb. breadcrumbs

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