Mock Beef Rissoles (No. 2)
From The Apsley cookery book, 1905
If made into nine rissoles, the value of each one is 86 grains.
Presented as published in 1905. 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 Apsley cookery book (1905) by Webster, John J. Mrs, page 32. The excerpt below is the record exactly as published.
Mock Beef Rissoles (No. i). Ingredients . Three ounces of Rice. Two ounces of grated Horse- radish. Half a teaspoonful of Mustard. Three tablespoonfuls of Cream. Half a pint of Milk. White of one Egg. Juice of a quarter of a Lemon. Cook the rice in the milk for forty-five minutes, add the grated horse-radish. Mix the mustard with the cream and pepper, add all together, and mix well, then add the whipped-up white of egg, and form into rissoles. Roll in rusk- crumbs and fry in boiling Albene till a golden brown. Serve with brown gravy. 105. Mock Beef Rissoles (No 2). Ingredients. Three ounces of fine Rusk crumbs. Two ounces of grated Cheese. Three ounces of grated Horse- radish. Quarter of a pint of Milk. Whites of three Eggs. One teaspoonful of made Mustard
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