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 tea-spoon
• about enough thyme to cover a sixpence
• a little cayenne pepper
• salt
• some well beaten-up egg
• some fine bread-crumbs
• about half a cup of stock
• a tea-spoonful of sherry
• a tea-spoonful of mushroom ketchup

Method

1. 1

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

2. 2

   Form into balls the size of walnuts.

3. 3

   Dip in beaten egg and coat with breadcrumbs.

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 and garnish with parsley.

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 17. The excerpt below is the record exactly as published.

rissoles. Take three or four small shces 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 th3nne 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 roiled up into balls. If this is not the case, it only shows that there has not been 38 PRACTICAL HOME COOKERY. 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 for two or three minutes, which will generally be found suffi- cient to make them of a nice golden colour. Next, for the gravy, which ought to surround them, take about half a cup of stock, add to it a httle brown thickening — i.e. some flour fried a light golden colour in an equal quantity of butter — some of which thickening ought always to be kept in the house, as it will keep good for many months. Enough of this brown thickening should be boiled in the half tea-cup of stock to make it a good colour, and a little thick. Add a tea-spoonful of sherry to give it a nice flavour, and, if liked, a tea-spoonful of mushroom ketchup

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