Rissoles (1)

Ingredients

• four tablespoons of minced meat
• one tablespoon of grated bread-crumbs
• one tablespoon cooked potato
• one teaspoon chopped parsley
• half a teaspoon thyme
• a little chopped lemon rind
• salt
• and pepper
• with an egg

Method

1. 1

   Mince any cold meat finely, ensuring it is free from skin and gristle.

2. 2

   Add minced fat ham or bacon.

3. 3

   Mix with bread-crumbs, potato, parsley, thyme, lemon rind, salt, and pepper.

4. 4

   Bind with an egg, roll into balls, dip in egg and bread-crumbs, and fry in hot fat.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 37. The excerpt below is the record exactly as published.

Rissoles (i). — Mince finely any sort of cold meat, and be most careful to free it from every bit of skin, gristle, or outside pieces. Add a thin slice of fat ham or bacon minced with the meat. To four tablespoons of minced meat allow one tablespoon of grated bread-crumbs, one tablespoon cooked potato, one tea- spoon chopped parsley, half a teaspoon thyme, a little chopped lemon rind, salt and pepper. Mix all these ingredients thoroughly with the meat and bind together with an egg

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