Rissoles or Croquettes

Ingredients

• about one and a half pounds of cold meat
• two ounces of butter
• a large tablespoonful of flour
• a teacupful of milk
• the same quantity of stock
• two tablespoonfuls of bread-crumbs
• three eggs lightly beaten
• a little catsup, tomato sauce, or Worcestershire sauce
• a little grated lemon-peel

Method

1. 1

   Mince finely the cold meat and season with salt, white pepper, nutmeg, onion, and parsley.

2. 2

   Melt butter in a stewpan, stir in flour, then add milk and stock.

3. 3

   When cooked, stir in the meat, bread-crumbs, eggs, and sauces.

4. 4

   Cool, shape into balls or rolls, dip in egg, roll in crumbs, and fry in hot lard until golden brown.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 69. The excerpt below is the record exactly as published.

ISSOLES, OR CROQUETTES. (R RICE MILK. (A homely dish.) Put a quart of milk into a pie-dish ; take half a pint of rice, wash and crush slightly, and put into the milk ; set the dish in the oven, with a tin plate over it to prevent scorching. Serve with sugar. Tapioca done in the same way is very good. RISSOLES.—Sa also. " Frickadels." RISSOLES, OR CROQUETTES. (Mrs. Fleminf .) Mince finely about one and a half pounds of cold meat —cold roast beef, fowl, or veal is best ; also a few slices of ham, raw or boiled ; season with salt, white pepper, nutmeg, a very tiny shred of onion chopped to powder, and a little chopped parsley. Put two ounces of butter into a stewpan ; when melted stir in gradually a large tablespoonful of flour ; then add a teacupful of milk and the same quantity of stock. When this is sufficiently cooked to take away the rawness of the flour, stir in the meat, adding two tablespoonfuls of bread-crumbs, three eggs lightly beaten, a little catsup, tomato sauce, or Worcestershire sauce, and if liked, a little grated lemon- peel

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