Rissoles

Ingredients

• Melt some dripping
• beat up an egg
• two tablespoonfuls of cooked meat chopped small
• the same quantity of bread crumbs
• a like amount of suet
• a cupful of parsley
• a few mixed herbs
• pepper
• salt

Method

1. 1

   Melt some dripping in a frying-pan; beat up an egg, and mix with it two tablespoonfuls of cooked meat chopped small, the same quantity of bread crumbs, and a like amount of suet, a cupful of parsley, a few mixed herbs, pepper, and salt.

2. 2

   Beat up another egg and pour it onto a plate.

3. 3

   Divide the mixture into small pieces, roll them on a floured board into balls; dip them in the plate of egg and roll them in bread crumbs; put them into the pan of fat, and fry to a nice brown; drain, and serve garnished with fried parsley.

As published

This recipe was extracted from Recipes for the million (1891), page 187. The excerpt below is the record exactly as published.

RISSOLES. — Melt some dripping in a frying-pan; beat up an egg, and mix with it two tablespoonfuls of cooked meat chopped small, the same quantity of bread crumbs, and a like amount of suet, a cupful of parsley, a few mixed herbs, pepper, and salt

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