To Make Rissoles
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 24. The excerpt below is the record exactly as published.
TO MAKE RISSOLES. I lb. cooked meat. 1 table-spoonful ketchup. i lb. flour. 3 oz. dripping. Pepper and salt. 1 table-spoonful chopped parsley. 1 egg. Bread crumbs. Fat for frying. Mince the meat, and season with ketchup, pepper, and salt. Rub the dripping with the flour until there are no lumps. Add a pinch of salt and enough cold water to mix a dough. Roll out very thin and cut it in pieces of an oval shape. Wet round the edges of the paste, and put a small quantity of the meat on one half ; fold the other part of the paste over, and secure by pinching round the edges. Dip into a beaten egg and the crumbs of bread, and fry to a pale brown colour ; drain on porous paper. Serve hot on a folded napkin, and garnish with parsley. We recommend croquets and rissoles as excellent methods of preparing and using up cold meat. IRISH STEW OF COOKED MEAT. 6 potatoes. | 4 pint hot water. 1 lb. cook©d mutton. I 4 onions. Pepper and salt. ^ Boil the onions and steam the potatoes for half an hour. Cut the mutton in slices, also the onions and potatoes. Put 46 MEAT AND POTATO PUDDING — POTTED HEAD. first a layer of potatoes, then one of onions, then one of meat in a saucepan, and so on until all the materials are used. Add pepper and salt, half a pint of warm water, and simmer until all is warmed through, dish, and serve very hot. TO MAKE MEAT AND POTATO PUDDING. 2 lb. potatoes. £ pint milk. 2 eggs. 1 lb. cooked meat
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