Million Rissoles
From The new practical housekeeping, 1890
Serves 1
For Mutton Balls, omit the suet, make into balls, tie each in a piece of cabbage leaf, put in hot water, and boil for half an hour; serve hot.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 395. The excerpt below is the record exactly as published.
Million Rissoles. — Chop fine a half pound cold mutton and two ounces beef-suet; mix witli three ounces boiled rice, season with salt
Cook this with the app: pantry check, scaling, and the assistant.