Rissoles

Ingredients

• About eight tablespoonfuls of minced cold Meat
• One tablespoonful of Bacon or Ham
• One small Onion
• One dessertspoonful of chopped Parsley
• A little grated Lemon Rind
• Thyme
• One Egg
• Half an ounce of Dripping
• One ounce of Flour
• One gill of Stock
• Bread Crumbs

Method

1. 1

   Remove the skin and gristle from the meat and bacon and mince finely.

2. 2

   Chop the onion and parsley.

3. 3

   Melt the dripping in a stewpan and fry the onion, dredge in the flour, add one gill of stock, bring to a boil and remove from the fire.

4. 4

   Add the meat, bacon, parsley, lemon rind, thyme, pepper and salt to the sauce, and make the mince very hot, turn out on to a plate to cool.

5. 5

   Flour the hands and form into small balls.

6. 6

   Dip into egg and then into the bread crumbs.

7. 7

   Fry in boiling fat a golden brown.

8. 8

   Place on a hot dish, covered with an ornamental dish paper, and garnish with parsley.

9. 9

   Serve with a tureen of brown gravy.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 20. The excerpt below is the record exactly as published.

RISSOLES Ingredients : About eight tablespoonfuls of minced cold Meat One tablespoonful of Bacon or Ham One small Onion One dessertspoonful of chopped Parsley A little grated Lemon Rind Thyme One Egg Half an ounce of Dripping One ounce of Flour One gill of Stock Bread Crumbs

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