Rissoles of Cold Meat

Ingredients

• Half a pound of cold Meat
• Half a gill of Stock
• A dessertspoonful of Flour
• A small piece of Onion
• Parsley
• Nutmeg
• Pepper
• Salt
• Half a pound of Flour
• Four ounces of Butter or Dripping
• One Egg
• Bread-crumbs
• Fat for frying

Method

1. 1

   Remove skin, gristle and part of the fat from the meat, chop it very fine.

2. 2

   Chop the onion, fry it lightly in butter or dripping, add the meat.

3. 3

   Stir over the fire, add flour and stock, season with pepper, salt, nutmeg, and parsley.

4. 4

   Spread to cool.

5. 5

   Mix flour with salt, rub in dripping or butter, add water to make a stiff paste.

6. 6

   Roll out, stamp rounds, fill with meat mixture, brush edges, fold, press to seal.

7. 7

   Dip in egg, crumb, and fry in hot fat.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 55. The excerpt below is the record exactly as published.

Rissoles of Cold Meat. Ingredients. Half a pound of cold Meat. Half a gill of Stock. A dessertspoonful of Flour. A small piece of Onion. Parsley. Nutmeg. Pepper and Salt. Half a pound of Flour. Four ounces of Butter or Dripping. One Egg, Bread-crumbs, Fat for frying

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