Rissoles, Beef

Ingredients

• one pound of cold-dressed beef
• a dessert-spoonful of chopped parsley
• three tablespoonfuls of finely-grated bread-crumbs
• a blade of mace
• a little pepper
• a little salt
• a beaten egg
• a little meat gravy
• a spoonful of ketchup

Method

1. 1

   Cut the beef into thin slices, remove gristle, and chop finely.

2. 2

   Mix with parsley, bread-crumbs, mace, pepper, salt, and bind with a beaten egg.

3. 3

   If too dry, add gravy and ketchup.

4. 4

   Roll out puff paste, place small balls of mince, moisten edges, fold over, stamp out rounds, dredge with flour, and fry in fat until browned.

5. 5

   Drain and serve on a napkin garnished with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1573. The excerpt below is the record exactly as published.

Rissoles, Beef. — Take one pound of cold- dressed beef. Cut it into thin slices, remove the gristle, and chop the meat finely. Mix with it a dessert-spoonful of chopped parsley, three tahle-spoonfuls of finely-grated bread-crumbs, a blade of mace finely pounded, and a little pepper and salt. Bind the whole together with a beaten egg. If it is not sulficiently moist with this, add a httle meat gra\y and a spoon- ful of ketch

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