Rissoles

Ingredients

• Half lb. cold meat
• 2 oz. cooked ham
• 1/2 pint panada
• 1 teaspoonful chopped parsley
• essence of anchovy
• salt, pepper, and cayenne to taste

Method

1. 1

   Flavour the panada with the seasonings, anchovy and parsley (and a chopped shalot if liked), mix into it the cold meat and ham, when thoroughly mixed turn on to a plate to cool.

2. 2

   Then divide into equal portions, make into rissoles, using a very little flour on the boards, egg and breadcrumb, and fry in hot fat.

3. 3

   Dish with fried parsley and any good sauce.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 25. The excerpt below is the record exactly as published.

Rissoles. Half lb. cold meat passed through a mincing machine, 2 oz. cooked ham passed through a mincing machine, £ pint panada (see Recipe), I teaspoonful chopped parsley, \ \,^%^>«t&>& 66 MISS CAMERON'S COOKERY BOOK. essence of anchovy, salt, pepper, and cayenne to taste

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