Rissoles

Ingredients

• Three-quarters of a pound of cold roast beef
• one table-spoonful of chopped parsley
• one tea-spoonful of salt
• one half tea-spoonful of pepper
• one salt-spoonful of grated nutmeg
• one table-spoonful of milk
• one egg
• twelve ounces of flour
• four ounces of butter
• one tea-spoonful of baking-powder
• one and one-half gill of cold water
• three ounces of vermicelli

Method

1. 1

   Chop the cold meat finely, mix with parsley, salt, pepper, nutmeg, and milk.

2. 2

   Prepare dough with flour, butter, baking powder, and water.

3. 3

   Roll out dough, cut into rounds, fill with meat mixture, and seal.

4. 4

   Roll in beaten egg and vermicelli.

5. 5

   Fry in hot clarified fat for five minutes.

6. 6

   Drain and serve with parsley.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 51. The excerpt below is the record exactly as published.

Rissoles. — Three-quarters of a pound of cold roast beef, one table-spoonful of chopped parsley, one tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg, one table-spoonful of milk, one egg, twelve ounces of .flour, four ounces of butter, one tea-spoonful of baking-powder, one and one -hah* gill of cold water, three ounces of vermicelli

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