Rissoles

Ingredients

• half a teaspoonful of chopped lemon peel
• a few savoury herbs chopped fine
• salt to taste
• pepper to taste
• half the weight of the meat in breadcrumbs
• Beat two eggs

Method

1. 1

   Bind the meat with the beaten eggs, form into balls, dip in egg and breadcrumbs, and fry until a rich brown color.

2. 2

   Serve with fried parsley and gravy.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 129. The excerpt below is the record exactly as published.

half a teaspoonful of chopped lemon peel, a few savoury herbs chopped fine, salt and pepper to taste, and half the weight of the meat in breadcrumbs. Beat two eggs and bind the meat, etc., with them, form into balls, dip in egg and breadcrumbs, and fry a rich brown colour and serve with fried parsley and a browm gravy in a tureen, or pour the gravy round the rissoles and omit the parsley. Veal Rolls. Cut into thin slices some uncooked veal or slices of meat underdone. Make a seasoning of chopped parsley, minced bacon, mushrooms stewed and minced, a few grated breadcrumbs, pepper, salt, and pounded mace. Well mix it, and spread it on the slices of veal. Fold the meat up and tie securely with twine. Place the rolls in a saucepan, and cover wTith nicely flavoured brown gravy and let them simmer until tender. Serve on a very hot dish with the gravy poured over. Marine Stew. Cut into squares one pound of buttock steak, and slice one large onion. Brown them in some hot drip¬ ping. Sprinkle with flour the steak and onions, and add a pint of good stock. Bring to the boil, thoroughly skim it, and let it simmer very gently. Make twelve dumplings (savoury dumplings if liked), and while the meat is cooking, parboil one pound of potatoes, slice them, and add them to the steak. In about two hours the meat will be tender. The dumplings should be steamed separately. Place the meat, etc., in the centre of the dish with the dumplings around. 238 THE HOUSEHOLD Fritadella. Take half-a-pound of the crumb of a loaf of bread, let it be soaked in cold water until quite soft, place it in a clean clothLand squeeze out all the water. Mince three-quarters of a pound of any kind of cold meat. Into a stewpan put three ounces of butter, two table¬ spoonfuls of chopped onion, and one of shallots, let them fry until a lightish brown, then add the bread and lastly the meat. Stir with a wooden spoon, put in a teaspoonful of salt, and half a teaspoonful of pepper, some chopped up lemon rind, and the juice of one lemon. Let the whole gently cook without boiling (a little ketchup or Worcester sauce may be added if liked), turn it out on to a dish, and serve with poached eggs around it. Ragout of Tripe, Cut two pounds of tripe into strips of equal length. Stew gently in milk and water with an onion and a bunch of parsley. Rub an ounce of butter in flour, the peel of half a lemon, and a quarter of a pint of cream, and add it to the tripe when it has simmered for one hour- Season with salt and pepper and grated nutmeg. Allow it to simmer for another hour, and then serve with the sauce over it, and rice around the dish. Cow Heel (Plain). Procure from a tripe shop a cow-heel, which has been scalded (not boiled, or it will have lost nearly all its nourishment). Divide it into four parts, put it in a saucepan, cover with water, and simmer gently for four hours. Remove the bones. Thicken the gravy with a piece of butter rolled in flour, and put with it the juice of half a lemon, a tablespoonful of chopped parsley, pepper and salt to taste

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