Rissoles and Croquettes
From Cookery and housekeeping, 1882
Serves 4
The mixture should be of a consistency to bear the operation.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 100. The excerpt below is the record exactly as published.
Rissoles and Croquettes. When the scraps of cold chicken, duck, or other bird are not enough to make a larger dish, they can be used for rissoles and croquettes. There should be a mixture of ham, boiled bacon, or tongue, with these scraps, and there CROQUETTES. must be some good sauce
Cook this with the app: pantry check, scaling, and the assistant.