Rissoles

Ingredients

• three or four small slices of the mutton
• one slice of bacon
• a small piece of onion
• sufficient parsley when chopped fine to fill a teaspoon
• about enough thyme to cover a sixpence
• a little cayenne pepper
• and salt
• some well beaten-up egg
• some fine bread-crumbs
• some boiling fat

Method

1. 1

   Chop mutton and bacon finely with onion, parsley, thyme, cayenne, and salt.

2. 2

   Mix until moist enough to form balls.

3. 3

   Roll balls in egg and bread-crumbs.

4. 4

   Fry in boiling fat for 2-3 minutes until golden.

5. 5

   For gravy, mix stock with brown thickening and add sherry and mushroom ketchup.

6. 6

   Pour around rissoles.

Nutrition per serving

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 16. The excerpt below is the record exactly as published.

rissoles. Take three or four small slices of the mutton, picking out those containing most fat, and one slice of bacon containing twice the quantity of fat to lean ; chop up finely a small piece of onion rather larger than the top of the thumb down to the first joint, sufficient parsley when chopped fine to fill a tea- spoon, about enough thyme to cover a sixpence, or rather less if the thyme be strong ; add a little cayenne pepper and salt. Chop the whole ingredients very fine, or, still better, send them through a sausage- machine. When thoroughly chopped, the whole mass ought to be sufficiently moist to be capable of being rolled up into balls. If this is not the case, it only Cold Leg of Mutton. 47 ’ shows that there has not been sufficient fat put with it. These balls should be about the size of a large walnut. Dip each ball into some well beaten-up egg, and afterwards into some fine bread-crumbs. Fry them in some boiling fat

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