Rissoles

Ingredients

• 1 lb. cold cooked meat
• 1 oz. butter
• 1 oz. flour
• 1 gill of stock
• 1 tea-sp. chopped onion
• 1 tea-sp. chopped parsley
• A pinch of nutmeg
• Salt
• Pepper
• A little flour
• Egg
• bread-crumbs

Method

1. 1

   Remove skin and gristle from meat, chop finely.

2. 2

   Melt butter, add onion, cook briefly, then add flour and stir until browned.

3. 3

   Pour in stock, stir until thick.

4. 4

   Mix in meat and seasonings.

5. 5

   Cool, shape into pieces, coat in egg and breadcrumbs, then fry until golden brown.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 408. The excerpt below is the record exactly as published.

Rissoles l lb. cold cooked meat. 1 oz. butter. 1 oz. flour. 1 gill of stock. 1 tea - sp. chopped onion. 1 tea - sp. chopped parsley. A pinch of nutmeg. Salt. Pepper. A little flour. Egg and bread-crumbs

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