Rissoles

Ingredients

• 1 pound of meat very fine
• J pound of breadcrumbs
• a little dripping
• parsley
• mixed herbs
• a small onion chopped fine
• pepper
• salt

Method

1. 1

   Mince the meat and breadcrumbs very fine, mix with dripping, parsley, mixed herbs, chopped onion, pepper, and salt.

2. 2

   Make into small pats, dip in egg and breadcrumbs, and fry in boiling fat.

3. 3

   Serve with fried parsley or thick gravy.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 88. The excerpt below is the record exactly as published.

rissoles. Brawn sand- wiches also form a capital relish. Among the special brawns which we have tried, Carpenter’s 1 Sutherland ’ brand has given the most general satisfaction, and can always be relied upon. As much cannot be said for imported articles. Potato Pie. — Cut the beef into small pieces, lay them in a pie- dish with some good stock, pepper, salt, and a little onion, parsley and mixed herbs. Boil some potatoes, mash them, and lay them over the meat, about 1J inches thick. Brown in an oven about 20 minutes. Rissoles. — Mince 1 pound of meat very fine, and J pound of bread- crumbs. Mix thoroughly with a little dripping, parsley, mixed herbs, a small onion chopped fine

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