Rissoles

Ingredients

• half a pound of meat
• a small bunch of dried herbs
• a little pepper
• a little salt
• a little flour
• an egg
• two ounces of vermicelli

Method

1. 1

   Chop the meat finely and rub the herbs into a powder.

2. 2

   Sprinkle herbs, pepper, salt, and flour over the meat.

3. 3

   Roll out paste, cut into rounds, place meat in the center, wet edges with beaten egg, fold and press edges.

4. 4

   Crush vermicelli, coat rissoles in egg and then vermicelli.

5. 5

   Fry in hot fat until pale brown, drain on paper, and serve.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 20. The excerpt below is the record exactly as published.

half a pound of meat out of the tin and scrape off as much of the jelly as possible. Lessons on Australian Meat. — Rissoles. 47 8. We put the meat on a board and chop it up as finely as possible. N.B. — Minced meat might be used, which would not of course require chopping up. 9. We take a small bunch of dried herbs and rub the leaves into a powder. N.B. — The stalks of the herbs need not be thrown away, as they can be used in soups for flavouring. 10. We sprinkle the herbs over the meat, also a little pepper and salt, and a little flour. 11. We take a rolling pin and roll out the paste as thin as possible. 12. We cut the paste into rounds with a cutter (which should be dipped in flour) ; the rounds should be rather larger than the top of a tea-cup. 13. We put some meat into the centre of each round of paste. 14. We break an egg 011 to a plate and beat it up slightly with a knife. 15. We take a paste-brush, dip it in the egg, and just wet the edges of the paste with the egg. 16. We fold the paste carefully over the meat, pressing the edges together with our thumbs. 17. We take two ounces of vermicelli

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