Rissoles
From Common-sense papers on cookery, 1880
This dish can be made alongside chicken cutlets.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 33. The excerpt below is the record exactly as published.
rissoles. Next a haunch of mutton — i.e., a small roast leg of mutton cut outside the room haunch-fashion, parallel with the bone — and red-currant jelly handed with it. 84 Common-sense Cookery. In small households, where a large quantity of cold meat is undesirable, this is far preferable to a large haunch, and of course it is exactly the same thing, so far as taste and appearance are concerned, when cut. Next, by way of game, have some roast larks, served up in little paper cups containing a rich forcemeat. Only one fowl
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Cook this with the app: pantry check, scaling, and the assistant.