Rissole of Meat

Ingredients

• a fourth part of lean ham or tongue
• a quarter of the weight of meat, in fine bread crumbs
• an onion which has been boiled in three waters till it is quite mild and finely chopped
• a slice of butter melted
• pepper
• salt
• nutmeg
• well-beaten egg

Method

1. 1

   Bind all ingredients with well-beaten egg.

2. 2

   Cut out puff paste into any form; put a teaspoonful of the meat mixture into each rissole; brush over with egg, and dip in fine crumbs.

3. 3

   Fry until brown, and garnish with fried parsley.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 49. The excerpt below is the record exactly as published.

a fourth part of lean ham or tongue ; add a quarter of the weight of meat, in fine bread crumbs, an onion which has been boiled in three waters till it is quite mild and finely chopped, a slice of butter melted, pepper, salt and nutmeg. Bind all with well-beaten egg

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