Rissoles
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 44. The excerpt below is the record exactly as published.
Rissoles. Make a nice puff paste, and roll out thin ; have some meat chopped very fine, and sprinkle on half of the paste; cover with the other half and press together with the rolling pin; cut in squares, or you can use a biscuit cutter, and fry in hot lard
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