Veal Hissoles

Ingredients

• about three-quarters of a pound of cold roast veal
• a quarter of a pound of ham or bacon
• half a tea-spoonful of salt
• half a tea-spoonful of pepper
• the eighth part of a nutmeg grated
• a dessert-spoonful of chopped parsley
• three tablespoonfuls of grated bread-crumbs
• the yolk of an egg
• a little cream, milk, or strong unsalted gravy

Method

1. 1

   Mince veal and ham finely.

2. 2

   Mix with salt, pepper, nutmeg, parsley, and bread-crumbs.

3. 3

   Bind with egg and cream.

4. 4

   Form into balls, flour, dip in egg and bread-crumbs, let stand, then fry until browned.

5. 5

   Serve with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2164. The excerpt below is the record exactly as published.

Veal Hissoles. — Take about thi-ee-quar- ters of a pound of cold roast veal, free from skin, gristle, and fat, and a quarter of a pound of ham or bacon. Cut the meat into slices, then mince very finely. Mix with the meat half a tea-spoonful of salt, half a tea-spoonful of pepper, the eighth part of a nutmeg grated, a dessert-spoonful of chopped parsley, and three table-spoonfuls of grated bread-crumbs. Mix these ingredients thoroughly, and bind them together with the yolk of an egg beaten up with a little cream, milk, or strong unsalted gra\y

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