Rissoles

Ingredients

• i lb. cold minced meat
• i lb. mashed potatoes
• i dessert - spoonful chopped parsley
• I oz. butter
• i dessert-spoonful tomato sauce
• I oz. flour
• pint weak stock or water
• Some bread-crumbs
• i egg
• Salt and pepper

Method

1. 1

   Mix meat, potatoes, and parsley in a bowl; melt butter in a pan, mix in flour, add stock, sauce, and seasoning, stir well; add this to the potatoes and meat, and mix well.

2. 2

   Flour the hands, form the mixture into small balls.

3. 3

   Brush well over with beaten egg, toss into bread-crumbs, put in a basket, and fry a golden brown in deep, hot fat.

4. 4

   Drain on soft paper; arrange on a hot dish, and garnish with parsley.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 12. The excerpt below is the record exactly as published.

Rissoles i lb. cold minced meat. i dessert - spoonful chopped I lb. mashed potatoes. parsley. I oz. butter. i dessert-spoonful tomato sauce. I oz. flour. \ pint weak stock or water. Some bread-crumbs. i egg. Salt and pepper. Method, — Mix meat, potatoes, and parsley in a bowl ; melt butter in a pan, mix in flour, add stock, sauce, and seasoning, stir well; add this to the potatoes and meat, and mix well. Flour the hands, form the mixture into small balls. Brush w^ell over with beaten egg, toss into bread-cmmbs, put in a basket, and fry a golden brown in deep, hot fat. Drain on soft paper ; arrange on a hot dish, and garnish with parsley. Durham Cutlets \ lb. cold minced beef. i dessert-spoonful Worcester \ lb. bread-crumbs. sauce, or I oz. flour. I dessert-spoonful tomato sauce. I oz. butter. \ pint weak stock, or I egg. \ pint water with \ tea-spoonful Salt and pepper. of Liebig's extract added. Method, — Melt the butter in a saucepan, mix in flour, add slowly the stock or water, stir till it boils. Add sauces, salt, pepper, and 4 table-spoonfuls of bread-crumbs, mix w^ell to- gether. Spread on a large dinner-plate and set aside to cool. Divide the mixture into 8 or 12 parts, form each part into the shape of a cutlet. Brush w^ell over with beaten egg, cover with bread-crumbs, place in a frying-basket, and fry a golden brown in hot fat. Drain on kitchen paper. Put a piece of macaroni in the thin end of each cutlet to represent a bone. Arrange on a hot dish, and garnish with parsley. Meat Moulds \ lb. cooked meat finely minced. I table-spoonful chopped parsley. 1 table-spoonful chopped capers. 2 table-spoonfuls bread-crumbs. I table-spoonful tomato sauce. \ pint good stock. A few drops lemon-juice. I egg. Salt and pepper. COLD'MEAT COOKERY 27 Method, — Mix all the ingredients well together, lastly add the beaten egg. Three parts fill some small buttered moulds (or I large mould) with the mixture. Cover with greased paper, and steam from 20 to 30 minutes. Turn out on to a hot dish and pour some good gravy round. For the stock, boil the bones and scraps from the meat, and make the gravy in the usual way. Veal Cake 1 lb. cooked veal. \ lb. cooked ham. 2 hard-boiled eggs I pint good stock. Seasoning of mace. I tea-spoonful lemon-juice. \ tea-spoonful tarragon vinegar. I dessert-spoonful chopped parsley.

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