Rissoles

Ingredients

• all the remains of the fowl — i.c., about half
• half the tin of mushrooms
• a good slice of fat ham
• a piece of onion about as big as the top of the finger down to the first joint
• sufficient parsley, when chopped, to fill a tea-spoon
• enough thyme to cover a sixpence
• a little cayenne pepper
• and salt

Method

1. 1

   Chop the fowl, mushrooms, ham, onion, parsley, and thyme.

2. 2

   Mix well with cayenne pepper and salt.

3. 3

   Roll into small balls, dip in beaten egg, coat with breadcrumbs, and fry.

4. 4

   Serve with gravy.

Nutrition per serving

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 36. The excerpt below is the record exactly as published.

rissoles. Take all the remains of the fowl — i.c., about half — taking great care that no pieces of bone or skin remain, and chop it up with half the tin of mushrooms, and a good slice of fat ham. Chop up separately, very finely, a piece of onion about as big as the top of the finger d'own to the first joint ; sufficient parsley, when chopped, to fill a tea-spoon ; enough thyme to cover a sixpence ; add a little cay- enne pepper and salt. Mix the whole well together, and if a sausage-machine is in the house, of course run it through it ; but if not, some pains and time must be spent over the chopping. Roll it up into small balls, dip them first into some well-beaten-up egg, and then into some fine bread-crumbs, and fry ; and serve with some gravy poured round, exactly as the mutton cutlets were done in the previous article, though of course these rissoles are far superior to those made from mutton. Next with regard to the forcemeat for the paper cases for the larks. These paper cases can be bought at the pastrycook’s, but they are easily made at home, much cheaper, out of stiff note-paper. Take a quarter of a pound of calf’s liver, cut it up into small pieces, and fry in about the same quantity of rather fat ham. A Nice Little Dinner. 91 Chop up finely a bead of garlic, a piece of lemon-peel the size of the first finger-nail, a tea-spoonful of parsley, and the remaining half of the tin of mushrooms ; add a little cayenne pepper

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