Rissoles

Ingredients

• the remains of a cold roast fowl
• a little piece of onion
• a bunch of parsley
• a pinch of thyme
• half its quantity of potted ham
• some egg that has been well beaten up
• cover them with fine breadcrumbs
• some smoking hot fat

Method

1. 1

   Scrape all the meat from the bones of the fowl, chop the bones and stew them in stock with onion and parsley.

2. 2

   When cold, it will form a jelly.

3. 3

   Mix the meat with onion, parsley, thyme, and potted ham, adding warm stock until fluid.

4. 4

   Cool and set in a plate, then roll into walnut-sized balls.

5. 5

   Roll in flour, dip in beaten egg, and coat with breadcrumbs.

6. 6

   Dry, then dip again in egg and breadcrumbs.

7. 7

   Fry in hot fat until brown and drain on cloth.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 101. The excerpt below is the record exactly as published.

rissoles, if there is no ham in the house. For instance, suppose the larder contains the remains of a cold roast fowl; a very nice and ' 07 HOUSEKEEPER'S GUIDE. exoellent dish of rissoles can be made as follows : First of all scrape all the meat from the bones, chop up the bones, and put them on in a little stock to stew for as long a time as possiblo, with an onion sliced up and a bunch of pars- ley. As a very Tittle will be required, the stock may be allowed to boil away. This stock when cold will be a very hard jelly. Next take the mea,t from the fowl, add to it a little piece of onion, a little chopped parsley, and a pinch of thyme, and send the whole through a sausage machine, or press the mixture through a wire sieve with. a wooden spoon. Next add to it half its quantity of potted ham, mix all well up, and then add some warm stock till the whole is almost fluid. Let this mixture get cool and set in a plate so that it is about an inch thick. Next, when it is nearly cold, the cook should take and roll it into balls about the size of a small walnut. They should now be allowed to get cold, and when cold the balls will of course be a hard jelly. When thej' are quite cold take these balls and roll them in flour, dip them into some egg that has been well beaten up, cover them with tine bread- crumbs and put them by in the larder to get dry. After they are thoroughly dried take them out and once more dip them into egg and add more bread- crumbs. These little rissoles will now be covered w'ith a double-coating of egg and breadcrumbs. Next take some smoking hot fat

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