Rissoles
From A year's cookery, 1880
Serves 4
Can be made for luncheon.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 286. The excerpt below is the record exactly as published.
rissoles or croquettes can be made of it for luncheon to-morrow. 3. Make a ground rice mould for to-morrow (August 7th). 4. Cut off all the meat from the ham bone and pot it for breakfast (April 15th). October 20th, Breakfast. Luncheon. Boiled Eggs. Potted Ham. Muffins. Dry Toast. Brown and Wlaite Bread and Butter. Honey. Biscuits and Milk. I Bissoles. I Ground Bice Moxrld. Dinner. Milk Soup. Baked Babbit, with Bacon. Potatoes. Boiled Onions. Cottage Plum Pudding. Cheese. Marketing. For the Day.— One or, if required, two fresh young Rabbits; half a pound of Bacon in rashers ; Potatoes ; Onions ; six ounces of firm Beef Suet. For To-morrow.— Rolls (September 3rd) ; a dozen fresh Herrings with soft roes (August 2oth) ; a bottle of Red Currants for tlie hydropathic pudding ; Water¬ cress ; order a fine Ox-tail. Breakfast. — Boiled Eggs (January 5th) ; Potted Ham (Apri* 1 2 3 4 5 15th); Muffins (January 30th) ; Biscuits and Milk (June 14th). Luncheon. — Rissoles made of the remains of the stewed steak
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Cook this with the app: pantry check, scaling, and the assistant.