Rissoles of Cold Meat

Ingredients

• Chop cold meat very fine
• a little onion
• parsley
• pepper
• salt
• spice
• one egg
• milk until the mixture is pretty wet
• one tablespoonful of flour
• a piece of butter the size of an egg

Method

1. 1

   Put some stock into a frying pan (or milk and water if you have no stock), add the butter and flour blended in water.

2. 2

   When this boils, put in the mixture, let it simmer till thick, then put it to cool.

3. 3

   When cold, cut the paste into small pieces, dip in beaten egg, then in cracker crumbs and fry in hot lard.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 7. The excerpt below is the record exactly as published.

RISSOLES OF COLDAREAT: MISS MACKINTOSH. Chop cold meat very fine, add a little onion, pars- ' ley, pepper, salt and spice, one egg, and milk until the mixture is pretty wet. Put some stock into a frying pan (or milk and water if you have no stock), a piece of butter the size of an egg, one tablespoonful of flour blended in water. When this boils put in the mixture, let it simmer till thick, then put it to cool. When cold cut the paste in small pieces, dip in beaten egg, then in cracker crumbs and fry in hot lard. ESCALLOPED ASIEA TF. MRS. OGDEN. Put in a buttered pudding dish a layer of finely chopped rare roast beef or steak, then a layer of maca- roni, one of rolled dried bread crumbs or oyster crack- ers, one of sliced tomatoes, pickled tomatoes or pica- lilli; sprinkle pepper, salt and small pieces of butter between each layer. Repeat until the dish is full, tak- ing care to have cracker or bread crumbs on top. Pour over all a cup of stock. Bake an hour in a moderate over. MEAT CROQUETTES. MRS» I BALE: Chop fine cold roast beef or veal, add an equal amount of boiled rice. Moisten with gravy left from roast and one egg. Season with salt, pepper and sage. Mold into small cakes and fry in butter. ENTREES AND LUNCHEON DISHES 30 FILLED CROQUETTES. MRS. FABIAN. Make two pancakes, size of griddle, spread thin over them the following mixture: One cup finely chopped meat, one-third cup crumbs, even tablespoon butter, one egg beaten sepa- ately, salt, pepper and little nutmeg. Roll pan cakes as you would jelly roll, when cold cut in inch pieces, dip in crumbs and egg and fry as croquettes. Brio rel Vr RW GAY EGETABLES, Wash liver very carefully and dry; then with a sharp knife, score both sides, making cuts a quarter of an inch deep and about one-half inch apart. Mix together a scant teaspoonful of salt, quarter of a tea- spoonful each of pepper, ground alspice and cloves. Piibatais ante the: cutsin the liver. Ina deep pan make a bed of sliced vegetables—onions, carrots and turnips and cover with thin slices of salt pork. Lay the liver on the vegetables and sprinkle with the re- mainder of the seasoning and cover with more slices of pork. Pour in a pint of rich stock or boiling water, cover closely and braise in a moderate oven for two hours. Any that is left over may be sliced cold for luncheon or may be diced for salad. BAKED LIVER. MRS. F. K. WOODRUFF. Take a whole piece of calf’s liver, after washing and drying thoroughly, place it in baking pan—lard it with fine pieces of salt pork, and sprinkle salt, pep- per and flour over top, then pour over about two cups 36 CHOICE RECIPES of boiling water—or better still a pint of rich soup stock. Bake in a moderate oven from one to two hours, according to size of liver. When baked, take up on platter, thicken the gravy, and if desired add a little sherry, and pour over the liver. SLICED BAKED HAM. MRS. GALIGHER. Take a thick slice of raw ham, lay in a baking dish, cover with one finely chopped green pepper, one-half grated onion, pour over one-half pint or more of canned tomatoes, bake twenty-five minutes or more. VER Avs MEN Ep: MRS. HOGLE. Chop the roast veal very fine. Put it into a sauce- pan with half pint of gravy, a piece of butter, pepper and salt, and a large spoonful of cream. Let it simmer on the stove until very nearly dry; have toast ready on the platter, and put minced veal on each piece. Gar- nish with sliced lemon. Put the cream in just before serving. TO MAKE A“SMODRERED VENUS. MRS. GILMER. — Cut one dozen onions into slices; fry a quarter of a pound of salt pork, or bacon, until all the fat is fried out, then take out the cracklings; into this hot fat put the onions; fry and stir for twenty minutes over a good fire; then add a teaspoonful of salt, a dash of black pepper, and one cup of boiling water, place over ENTREES AND LUNCHEON DISHES ot a moderate fire to simmer for half an hour. By this time the water should have entirely evaporated, and the onions should be a nice even brown. Have ready a broiled steak, place it in the pan with the onions, cover it over the top with some of them, and stand in the oven for five minutes; then place the steak on a - hot dish, heap the onions over and around it, and serve. (Mary Anderson’s favorite dish.) BAKED HAM. MRS. LEONARD. Prepare the same as to boil. Put into a large pan in the oven and cover with a pan or with a corn meal batter. A twelve-pound ham should bake three hours in a moderate oven. Ve OS FERS. Select nice white veal, cut into pieces the size of large oysters, pound well and dip into beaten egg, then | into rolled cracker, and fry in hot lard, as oysters. A most delicious manner of cooking veal, CORN BEET FLASH. MRS. HOGLE. One pound cold corn beef. Two raw potatoes. One head of celery, all chopped fine. Season with a little sage, parsley

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