Rissoles

Ingredients

• ^lb. cold meat (chopped finely)
• | small onion
• £ tablespoonful of parsley (chopped finely)
• ^ tablespoonful of sauce or catsup
• ^ gill of stock
• £ oz. of dripping
• ^ oz. of flour
• Seasoning
• Egg
• Bread crumbs

Method

1. 1

   Melt the dripping in a small saucepan; when hot put in the onion and fry till tender; add flour and stock, stirring all the time, boil well; add catsup and parsley.

2. 2

   Mix well with the meat and spread out to get cold; divide into small pieces, make into balls (flour the hands).

3. 3

   Dip each one into egg and cover with bread crumbs.

4. 4

   Fry a nice brown in deep hot fat.

5. 5

   Drain on soft paper.

6. 6

   Dish in a pile and garnish with parsley.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 82. The excerpt below is the record exactly as published.

RISSOLES INGREDIENTS. ^lb. cold meat (chopped finely) | small onion „ £ tablespoonful of parsley (chopped finely) ^ tablespoonful of sauce or catsup METHOD. Melt the dripping in a small saucepan ; when hot put in the onion and fry till tender ; add flour and stock, stirring all time, boil well ; add catsup and parsley. Mix well with the meat and spread out to get cold ; divide into small pieces, make into balls (flour the hands). Dip each one into egg and cover with bread crumbs. Fry a nice brown in deep hot fat. Drain on soft paper. Dish in a pile and garnish with parsley. N.B. — Instead of making sauce to bind the rissoles, an egg may be used, and quarter of a pound of mashed potatoes added. ^ gill of stock £ oz. of dripping ^ oz. of flour Seasoning

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