Rissoles (Hot)

Ingredients

• any kind of cooked meat
• pepper, salt, and minced parsley
• 1 oz. of flour
• 1 oz. of butter
• 1 gill of milk, or stock
• a little finely grated lemon peel

Method

1. 1

   Mince the meat and season.

2. 2

   Stir flour and butter over heat, then add milk or stock and seasonings.

3. 3

   Mix in the meat, cool, shape into balls, coat with egg and breadcrumbs, and fry until golden.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 18. The excerpt below is the record exactly as published.

\ oz. of flour, and fry till it is all a light brown, when you add | pint of stock or water. Boil it well, let it cool a little, and then mix it with the meat, season with pepper and salt, and heat it all again just before serving. These proportions are for \ lb. of meat. Any 65 E ENTREES MADE EASY meat can be used in this way, serving it with some neatly-trimmed poached eggs. Kew Mince (Hot). Mince very finely \ lb. of cold meat and 3 oz. of suet, mixing with this 2 tablespoonsful of breadcrumbs, the yolks of 2 eggs, a few drops of anchovy sauce, a seasoning of pepper and salt, and £ a glass of port wine. Put it all into a well-buttered mould, bake in a quick oven. Turn out, and serve with any good gravy or sauce. Curried Mince (Hot). Prepare the mince exactly as in the first recipe, only frying a little curry powder with the onion, and serve in a wall of rice. Bobotjes (Hot). Fry 1 large onion, chopped, and 1 tablespoonful of curry powder or paste ; stir this in with \ lb. of any cooked meat finely minced, and \ lb. of breadcrumbs soaked in milk, stock or water, the juice of a quarter of a lemon, 1 egg, and pepper and salt, for 5 minutes over the fire, then 66 RECHAUFFES, MINCES, ETC. turn the mixture into ready buttered cups ; put these into a dish of hot water, and bake for 30 minutes in a quick oven. Turn out and serve with a curry sauce. Vegetable Marrow and Mince (Hot). Cut off the ends of a good marrow, and scoop out the inside ; fill this with any nice mince ; skewer on the ends again, and bake or steam gently till the marrow is soft. Send to table with a rich sauce over and round it. Cucumber answers admirably used in the same way. Fricandelles (Hot). Chop up some cold, cooked meat very finely, adding a little ham or tongue if white meat is used ; mix with this some crumb of bread (steeped in gravy, or milk for white meat), pepper and salt, a thin strip or so of lemon peel, 1 or 2 finely minced chives, and some parsley ; pound this all with a little beef suet, and moisten it with a little stock and mushroom catsup. Let it stand for 2 hours, then shape into flat cakes, fry carefully, and serve with a good gravy. The remains of game are excellent if treated in this way. 67 ENTREES MADE EASY Cassolettes MeringuGes (Hot). Fry some croustades a delicate golden colour, and brush the tops with a little warm butter, and then dip them into minced parsley, and coralline pepper. Meanwhile, cut up the remains of any cold cooked meat or game into very small pieces, and heat these in any good, rather thick sauce, white or brown, according to the meat you use ; fill up the cases with this, and pile up on each stiffly whipped white of egg, sprinkling this with a little parsley, grated cheese, pepper and salt ; then put them into the oven just long enough to stiffen the egg, but not to colour it. Stuffed Tomatoes (Hot). Choose the tomatoes as much of a size as possible, remove the core, and a little of the inner portion. Have ready some minced chicken or rabbit, or meat of any sort, seasoned with salt and coralline pepper, and moistened with a little sauce. Place the tomatoes on a well- greased baking tin, sprinkle with fried bread- crumbs, and bake until they are cooked. Serve with brown gravy. 68 RECHAUFFES, MINCES, ETC. Cannelon (Hot). Mince 1 lb. of underdone roast beef, and mix it with rather over 6| oz. of minced ham, a sprinkling of the grated rind of lemon, some parsley, a little thyme well minced, and a sea- soning of salt and pepper, and work in 1 small egg. Shape it in the form of a roll, wrap in buttered paper, and bake in a moderate oven for about 20 minutes. When ready, take off the paper, and serve very hot with a good sauce over it. Any meat can be used in this way, only of course using a suitable sauce. Croustades of Chicken (Hot). Have ready some croustades, and fill these with minced chicken, mixed with a little ham, tongue, or mushrooms ; heat them well, and serve in an entree dish on a fancy paper. Any meat or mixture of meat or game can be used in this way. Shepherd’s Pie (Hot). Mince 1 lb. of any scraps of meat, and mix with it 1 gill of gravy or water, a teaspoonful 69 ENTREES MADE EASY of minced parsley, a small onion minced, 1 teaspoonful of Worcester sauce, and 1 tea- spoonful of Harvey, pepper and salt to taste. Meanwhile, boil and mash 2 lb. of potatoes, then put the mince into a pie-dish and cover with the potato. Heat it in the oven for 15 to 20 minutes according to the state of the oven. This dish looks daintier if the mince is served in separate little fireproof dishes instead of the one pie-dish. Richelieu Pudding (Hot). Mince 1 lb. of any remains of cold meat (two or three kinds can be used)/a piece of fat bacon, or, if not handy, some bacon fat, and mix with this half the amount of breadcrumbs soaked in stock, a little grated lemon peel, a grate of nutmeg, and 2 eggs. Pack this into a buttered mould, and steam for 1| to 2 hours. Turn out, and serve with a good brown sauce round it. Rissoles (Hot). Free any kind of cooked meat from skin, bone and gristle, and mince it finely, season with 70 RECHAUFFES, MINCES, ETC. pepper, salt, and minced parsley. Prepare the following mixture : — Stir over the fire 1 oz. each of flour and butter, and when thoroughly mixed and free from lumps, stir in 1 gill of milk, or stock, or half of each, a little minced parsley, pepper, salt, and a little finely grated lemon peel

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