Novelty Rissoles

Ingredients

• Cooked Beef
• 1 tablespoonful Bisto
• 2 ozs. Bread-crumbs
• 1 Eyg
• A little Milk
• Pepper

Method

1. 1

   Finely mince a little cooked beef, sprinkle over the Bisto and pepper, and moisten with milk.

2. 2

   Spread on a dish, and when firm divide into balls.

3. 3

   Dip them in the egg and bread-crumbs, and fry in hot fat.

4. 4

   Garnish with parsley.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 6. The excerpt below is the record exactly as published.

1 tablespoonful Bisto Salt and Pepper METHOD—Cut the mutton into small pieces, mix the Bisto with it, and put into a pie-dish. Melt in a saucepan the mar- garine, mix in the flour, add the milk, stir until boiling, and pour the mixture over the mutton. Smooth with a knife and sprinkle over the bread-crumbs. Bake for thirty minutes in a moderate oven. o@ © & @ oe B BEEF HASH INGREDIENTS 4 lb. cold Beef (minced) 2 ozs. Margarine 1 oz. Flour 1 Onion (chopped) 2 ozs. Rice 1 heaped tablespoonful Bisto 4 pint Bisto Stock (page 47) Salt and Pepper METHOD—Place the margarine in a frying pan, brown the onion in it, stir in the flour and Bisto, and add the Bisto Stock, salt, and pepper. Stir until boiling and add the cold beef. Cook slowly for ten minutes, stirring frequently. Serve with a border of boiled rice or on toast. 27 Every Day, in Some Way SHEPHERD’S PIE INGREDIENTS 1 lb. cold Meat 2 lbs. Potatoes 1 Onion U tenon Basto + pint Wate Pepper METHOD—Mince the meat, cut the onion into small pieces, and mash the potatoes. Put the meat and onion into a pie-dish and sprinkle with: pepper. Dissolve the Bisto in the water, add it, and mix well together. Cover the whole with the potatoes, and bake until nearly brown. BH Fea ea ea SAVOURY PIE INGREDIENTS + lb. cold Meat 4 lb. Onions + lb. Tomatoes L tablespoonful Bisto + teaspoonful Celery Salt Pepper METHOD—Chop the cold meat, pee! and chop the onions and slice the tomatoes. Place alternate layers of these ingredients in a pie-dish and sprinkle over the celery salt and pepper. Mix the Bisto in half-a-pint of hot water, and pour it over. Cover the dish with a short pastry, and bake in a moderate oven for three-quarters of an hour. Serve hot or cold. 28 { 4 You can find a Use for Bisto LAMB PATTIES | INGREDIENTS 1 1b. cold Lamb 2, ozs. Mushrooms 1 teacupful Bisto Stock (page 47 Short Pastry METHOD—Wash and chop the mushrooms and put them into a stewpan with a sprinkling of dry Bisto. Add the stock and the meat, which should be cut into cubes. Bring to the boil and then simmer gently for five minutes. Set aside to cool. Line some patty tins with short pastry, fill them with the mixture, cover with pastry. Make a hole in the top and bake in a moderate oven, B 8 &@ @ B COLD MEAT INGREDIENTS ; ld M FRITTERS coe pa Biter (page 54) 1 tablespoonful chopped Parsley METHOD—Mince the meat very finely, put it into a basin, add the parsley and mix all well. Pour over the batter and again mix weil. Drop spoonfuls of this mixture into hot fat, and fry for three minutes. Serve very hot. yo \ BIST OR ea Male hemeraaneNtare: BUBBLE AND INGREDIENTS S Q U EAK (al Ca bbage 1 1b. cold Potatoes 1 tablespoonful Bisto Any other cold Vegetables Pepper METHOD—Cut the meat into pieces, roll each piece in the Bisto, sprinkle with pepper, and fry. Turn out on to a hot dish, then fry the’ vegetables until brown, and serve round the meat. Oo @ ae & B NOVELTY INGREDIENTS RISSOLES Cooked Beef 1 tablespoonful Bisto 2 ozs. Bread-crumbs 1 Eyg A little Milk

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