Rissoles

Ingredients

• Butter f oz.
• Flour J oz.
• Egg.
• Seasoning.
• Bread crumbs.

Method

1. 1

   Melt the butter in a small saucepan, then put in the onion and fry till tender; stir in the flour and stock, boil well, stirring all the time.

2. 2

   Then remove from the fire and at once stir in the catsup, parsley, and meat; season, and mix well.

3. 3

   Spread the mixture on a plate to get cold.

4. 4

   When quite cold, make it into small balls, or into oblong shapes like corks (flour the hands to do this, but on no account put any flour into the mixture).

5. 5

   Egg and bread-crumb, and fry a nice brown in deep fat.

6. 6

   Dish in a pile and garnish with parsley.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 64. The excerpt below is the record exactly as published.

Butter f oz. Flour J oz. Seasoning. Egg. Bread crumbs. Rissoles are generally very badly made ; they are often very hard and uninviting. If properly made they are crisp outside and soft inside, and are excellent if properly flavoured. Melt the butter in a small saucepan, then put in the onion and fry till tender ; stir in the flour and stock, boil 7vell, stirring all the time. Then remove from the fire. i5<^ and at once stir In the catsup, parsley, and meat ; season, and mix well. Spread the mixture on a plate to get cold. When quite cold, make it into small balls, or into oblong shapes like corks (flour the hands to do this, but on no account put any flour into the mixture). Egg and bread-crumb, and fry a nice brown in deep fat (see directions for frying, p. 7). Dish in a pile and garnish with parsley. Potato Pie. . Cold meat J lb. Onion (chopped) i. Parsley (chopped) | tablespoonful. Seasoning to taste. Uncooked potatoes (sliced). Milk. Mince the meat, add the onion and parsley, season well. Butter a pie-dish, put at the bottom a layer of mince, then a layer of potatoes, and so on till the dish is full. Cover thickly with potatoes. Fill with milk, and bake for at least two hours in a moderate oven. Fill up with milk while baking, if necessary. The onion and parsley may be omitted if preferred. Minced Beef or Mutton. Cold beef (cut into dice) . Onion (chopped) Butter Flour Brown stock Mushroom catsup ... Pepper and salt Melt the butter in a stewpan, put in the onion, fry a nice brown, add the flour and stock, boil well, then add the catsup, pepper and salt. Simmer for ten or fifteen minutes. Put in the meat, let it get quite hot, and serve in a neatly-made border of mashed potatoes. I lb. I. I oz. 1 oz. f pint. I tablespoonful. to taste. Hashed Mutton. Slices of cold mutton Brown stock Butter Flour Mushroom catsup ... Harvey's sauce Onion (sliced) Parsley Thyme Marjoram Pepper and salt Melt the butter, put in the onion, fry it a nice brown, but do not let it burn ; stir in the flour, add the stock, boil well for five minutes, add the catsup, Harvey's sauce, and herbs. Cover the pan, and let the gravy simmer for fifteen or twenty minutes, then strain it, season, add the slices of mutton (neatly trimmed). Put it in a pan and let the meat become thoroughly hot, but do not let it boil. Serve in a hot dish garnished with sippets of toast. Mock Venison. Cold mutton (cut in thin sHces) I lb. Port wine 2 wineglasses. Mushroom catsup 2 tablespoonfuls. Worcester sauce i tablespoonful. Onion (small) i. Currant jelly. Slice the onion finely and put it on a dish. Spread a little currant jelly on the mutton, and lay the slices of meat on the onion. Mix the port wine with the catsup and Worcester sauce, and pour over the mutton. Let it lie for two or three hours, then put it in a pan ; let it get thoroughly hot, and serve garnished with sippets of toast. I lb. I oz. I tablespoonful. I teaspoonful. a small bunch. to taste. f oz. Minced Veal. Cold veal (cut into dice) ... i lb. Butter Flour Mace Pepper and salt Lemon juice Cream White stock a tmy piece, to taste, a few drops. 3 or4 tablespoonfuls. f pint. Melt the butter in a stewpan, stir in the flour and stock, boil well, add the mace, pepper and salt. Simmer a few minutes. Put in the veal, let it get quite hot ; add the cream and lemon juice just before serving. Garnish with slices of lemon, rolls of bacon, and sippets of toast. Scalloped Meat. Cold meat (finely minced and well seasoned). Stock or gravy. Bread crumbs. Butter. Butter well a French baking dish, or a pie-dish, line It with bread crumbs, put in the meat well moistened with stock or gravy. Cover thickly with bread crumbs, and on them put plenty of little pieces of butter. Brown before the fire. Take care to use plenty of good gravy or stock, and enough butter, as the dish will be spoiled if it is dry. Casolettes a la Duchesse. Cooked veal or fowl ... 2 oz. Cooked ham 2 oz. Fresh butter 2 oz. White sauce i tablespoonful. Cayenne. Seasoning.

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