Rissoles
From My mother's cook book, 1902
When clarified fat or lard is used for frying, keep distinctly for fish and sweets.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 26. The excerpt below is the record exactly as published.
Rissoles. — Three-quarters of a poiind of cold roast beef, one tablespoonful of chopped parsley, one teaspoon- ful of salt, one-half teaspoonful of pepper, one saltspoon- f ul of grated nutmeg, one tablespoonful of milk, one egg, twelve ounces of flour, four ounces of butter, one tea- spoonful of baking-powder, one knd one-half gills of cold water, three ounces of vermicelli. Chop the cold meat very finely, the fat and lean to- CURRY. 57 gether, place it into a bowl with the pepper, nutmeg and nearly all of the salt and stir together with the milk. Put the flour now upon a mixing board, rub into it the butter, add the baking-powder and remaining salt, mixing all into a firm dough with the cold water. When the dough is mixed, knead and roll it out to about a quarter of an inch thickness, cut it then into rounds with a biscuit cut- ter, beat the egg until very light and brush the edges of the rounds with it. Put now into the centre of these rounds as much of the minced meat, as the crust can be made to cover, gather up the edges of the dough over the meat, and pinch them firmly together. When the rounds are all filled, roll them separately into the beaten egg, crush the vermicelli to a powder, put it upon a sheet of kitchen paper and roll the rissoles by turns in this, until thoroughly blanketed with the powder. Cook now in hot clarified fat for five minutes, putting in only a part of the rissoles at a time as the fat will be too much cooled by plunging all in at once. When taken from the fat, drain the rissoles upon a clean piece of kitchen paper, and serve them in a hot napkin, garnishing with sprigs of parsley. Note — When clarified fat or lard is used for frying, care must be taken that what is used for fish and sweets be kept distinctly. OuiTy. — Three-quarters of a pound of cold mutton, two ounces of butter, one onion, one-half ounce of flour, one dessert spoonful of Curry powder, one apple, one^ half pint of second stock, one-half teaspoonful of salt, one-half teaspoonful of pepper. Melt first the butter in a saucepan and brown in it to 58 MEATS. a very^rale brown the sliced onion. Stir into this the curry-powder and flour, and when all is thoroughly mixed, add to the mixture by degrees the stock. Stir now carefully until boiling and when this point is reached, grate the apple, and add it also. Put on then the lid of the saucepan and allow all to simmer slowly for ten minutes, in the meantime cut the mutton into slices, drop it slice by slice into this boiling sauce, and allow it to cook just long enough to heat the meat through when the saucepan must at once be removed from the fire, and the preparation served. Note. — The great fault ia preparing cold meats for a second serv- ing, lies in losing sight of the fact that the meat is already cooked to a turn, and allowing it to remain too long exposed to the drying and toughening action of heat in the second preparation. Cold boiled mutton with tomato sauce. — Three-quarters of a pound of cold mutton, one pint of cold stewed tomatoes, two ounces of butter, one-half ounce of flour, one-half teaspoonful of pepper, one-half teaspoonful of salt, one teaspoonful of sugar, one grain of cayenne, one gill of second stock. First cut the mutton into slices, place them neatly into the bottom of a flat vegetable dish, and season each piece lightly with the salt, pepper and cayenne. Melt then the butter and make it hot, when half should be poured over the meat and into what remains stir the flour, adding to it when smooth, the stock. When this mixture boils add to it the sugar, the remainder of the seasoning and the tomatoes, and let all cook for two minutes that the tomatoes may become very hot, when the sauce should be poured over the mutton and the whole covered' tightly until taken to the table. Cornish pasties. ^g Notes. — It should be remembered that all highly seasoned dishes, particularly those in which pepper predominates, should be served very hot. When cold tomatoes are not in the larder, either fresh or canned ones may be prepared for the above use. Corned-beef Hash. — One pound of chopped corned-beef, three-quarters of a pound of boiled potatoes, two ounces of butter, one gill of stock, one teaspoonful of pepper, one-half teaspoonful of salt, one Spanish onion. Before chopping the meat, trim away and remove all the skin and grizzle, that all substances likely to present hard lumps may be taken out. Chop then the potatoes, taking care that they do not become too fine or a mashed paste, and mix them together with the meat in the chopping bowl. Chop the onion then finely and brown it, to a pale brown in the butter. When brown, add to it the stock, and, when this is hot, the chopped corned-beef and pota- toes, season all with the pepper and salt, and stir over the fire until very hot. Serve this hash banked up in a hot vegetable dish with a piece of butter let into a hole made by the print of a spoon bowl in the top. Notes. — Cold roast beef may also be used in this way, and pieces of cold beef stealc as well, and a delicious, juicy bash can be made after this method for those who enjoy rare meats by substituting raw steak, minced for the cold cooked meats. Potatoes are best for this use that are a little underdone as when hard they mince without mashing and so retain their character. Cornish Pasties.— Three-quarters of a pound of cold beefsteak, one-half pound of raw potatoes, one Span- ish onion, one teaspoonful of pepper, one teaspoonful of salt, one pound of flour, four ounces of beef suet, one tea- spoonful of baking-powd
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