Rissoles
From The Ocklye cookery book, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 18. The excerpt below is the record exactly as published.
RISSOLES Ingredients One pound of peeled potatoes. Eschalot and parsley. Half an ounce of butter. Chicken and bam. Pepper and salt. Two eggs. Boil the potatoes, pass them through a wire sieve, put them back into the saucepan and mix with them the butter and a small dessertspoonful of finely chopped 50 OCEXYE COOKERY BOOK parsley, a small quantity of chopped eschalot, two good tablespoonfuls of chicken, and a little ham, all finely minced; pepper and salt to taste, and the raw yolk of one egg to bind the mixture; stir all well together, turn out and let it remain till cold; then make it into small balls, roll them in flour, egg and breadcrumb, and fry them in clean boiling lard till a nice golden colour. Dish them on a napkin or dish paper, and serve with fried parsley in the centre. The chicken and ham may be omitted. QUENELLES Ingredients Three=quarters of a ponnd of Two eggs. fillet of veal. One tablespoonful of cream Two ounces of suef. or white sauce. Three ounces of panada. Second stock. Salt, pepper, and nutmeg. Cut up the veal into small pieces, removing the fat and sinewy bits; pound it well in a mortar, and rub it through a wire sieve; chop the suet finely and pound it; add three ounces of panada to the suet, and pound them well together; add the veal, and cream, or white sauce, and season with salt, pepper and grated nutmeg, and pound again; add the eggs one at a time, pounding thoroughly. Then take two dessertspoons, fill one with the mixture, dip the other into hot water, and with it remove the mixture from the first spoon, placing them in a well-buttered saute-pan ; then cover them with second stock, and poach them for ten minutes; arrange them in a circle on a hot dish, pour some good white sauce over them, and serve with mashed potatoes, spinach, or peas in the centre. Before making them up, it is a good plan to poach a little piece in boiling water, to make sure that it is firm and well flavoured. MEATS AND ENTREES 51 PANADA Ingredients One gill of water. Two ounces of flour. Half an ounce of batter. Put the water and butter into a stewpan; when it boils stir in the flour; keep it moving till it forms a smooth and toug-hish paste; when cold, use it as directed. RABBIT PIE Ingredients Two rabbits. Onion. Two onnces of macaroni. Half a pint of cream. Two ounces of Parmesan or other Salt. cheese. Puff pastry. Boil the rabbits, cut off all the meat as thin as possible; boil the macaroni till it is very tender; grate the cheese. Line a pie-dish with pastry and fill it with alternate layers of rabbit, macaroni, and cheese; flavour with a little chopped onion and salt, and add the cream; cover it with pastry and bake it for one hour in a moderate oven. STEWED RABBIT Ingredients One rabMt. One onion. Half an ounce of butter. Stock. Cut up the rabbit, place the pieces in cold water to draw out the blood; brown the butter and onions in a stewpan, add the rabbit, let it brown rather slowly on one side, then turn the pieces, and let them brown on the other; this will take about half an hour; have ready some nicely browned thickened stock, add this to the rabbit, cover the pan, and stew it gently for an hour and a half. 52 OCKLYE COOKERY BOOK STEWED RABBIT (another way) Ingredients Two rabbits. Pepper and salt. Four moderate = sized Spanish Ham or bacon, onions. Take a stewpan, or any earthenware pipkin having a tightly fitting cover ; cut the onions in thin shces and the rabbit into neat pieces; season them with pepper and salt; put a layer of onion at the bottom of the pan, then a layer of rabbit, then a second layer of onion, and so on alternately; on the top of the last layer of rabbit put a few thin slices of raw ham or bacon, and the remaining pieces of onion on the top of all; put the cover on, and stew the whole very gently for two hours; then turn it out into a hot dish, and serve immediately. English onions answer very well, and should the gravy, of which a large quantity is produced, be required to be slightly thickened, add a teaspoonful of flour to the seasoning. No water must be used, and the pan must not be placed over the fire, or the meat will be burnt and spoilt. RAGOUT OF MUTTON Ingredients Two pounds of neck of mutton. Four saltspoonfuls of salt. Two ounces of butter. Four saltspoonfuls of sugar. Two tablespoonfnls of flour. Six sprigs of parsley. One saltspoonful of pepper. Turnips. Take the scrag of neck, or other part, with as little fat as possible, and cut it into pieces about two inches square. Put the butter into a stewpan; when melted, add the flour, and stir with a wooden spoon until it forms a brown roux; add the meat, stir it round for twenty minutes; add a little water, but not enough to cover the MEATS AND ENTREES S3 meat; add the pepper, salt, sugar, and parsley, stir it till boilingf, and set it to simmer; cut the turnips into thirty dice, fry them until rather brown; take them out and put them into the stewpan with the meat; when it is done, which will be in about an hour and a half from the time it was put on, and when ready to serve, take out the meat and turnips, squeeze the parsley and throw it away, skim off the fat; if too thick add a little more broth or water; if too thin boil it a little more. Place the meat in a circle with the turnips in the centre, pour the sauce over it, and serve very hot (if not hot it is spoilt). Onions, carrots, peas, etc., may be used instead of turnips. RISSOLES Ingredients Six or seven onnces of chicken. Half a gill of thick cream. rabbit, or veal. Pepper and salt. Three=quarters of an ounce of Thyme, butter. Bacon. One ounce of flour. One egg. One gill of milk. Breadcrumbs
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Cook this with the app: pantry check, scaling, and the assistant.