Turkey Rissoles

Ingredients

• the remains of cold-dressed turkey
• a quarter of a pound of grated tongue or lean ham
• a quarter of a pound of finely-grated breadcrumbs
• two ounces of clarified butter or two ounces of fat bacon finely minced
• a boiled onion chopped small
• a little pepper
• a little salt
• a little grated nutmeg
• the yolk of an egg

Method

1. 1

   Mince the turkey meat and mix with tongue or ham, breadcrumbs, butter or bacon, onion, pepper, salt, and nutmeg.

2. 2

   Bind with egg yolk.

3. 3

   Roll out puff paste, place a spoonful of mixture on each round, moisten edges, and form into balls.

4. 4

   Dip in beaten egg and fry in hot fat until browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2062. The excerpt below is the record exactly as published.

Turkey Rissoles. — Take the remains of cold-dressed turkey. Cut off the meat, free it from skin and sinew, and weigh it. Mince finely, and with a poxmd of meat put a quarter of a pound of grated tongue or lean ham, and a quarter of a pound of finely-grated bread- crumbs. Add two ounces of clarified butter or two ounces of fat bacon finely minced, a boiled onion chopped small, and a little pepper, salt, and grated nutmeg. Mix the ingredients thoroughly, and bind them together with the yolk of an egg

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