Rissoles of Veal

Ingredients

• One pound of fillet of veal
• one quarter of pound of suet
• one pound of bread crumbs
• one half pint of milk
• two eggs
• one salt-spoonful of powdered mace
• one tea-spoonful of salt
• one half tea-spoonful of pepper
• one ounce of butter
• one half ounce of flour
• one half pint of white stock

Method

1. 1

   Remove the skin from the veal, chop it finely, and pound it in a mortar.

2. 2

   Soak three quarters of a pound of bread crumbs in milk for ten minutes, then press out the milk.

3. 3

   Mix the soaked crumbs with the pounded veal, season with mace, pepper, and nearly all the salt.

4. 4

   Add the yolks of eggs and chopped suet, mix well.

5. 5

   Roll into small balls, dip in beaten egg whites, then in remaining bread crumbs, and fry in hot clarified fat for ten minutes.

6. 6

   Melt butter, stir in flour, add stock gradually, season, and cook for two minutes.

7. 7

   Drain rissoles and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 64. The excerpt below is the record exactly as published.

Rissoles of Veal. — One pound of fillet of veal, one quarter of pound of suet, one pound of bread crumbs, one half pint of milk, two eggs, one salt-spoonful of powdered mace, one tea-spoonful of salt, one half tea-spoonful of pepper, one ounce of butter, one half ounce of flour, one half pint of white stock

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