Veal Rissoles

Ingredients

• all that remains of the cold veal
• one-fourth of its bulk in cooked bacon or ham
• bread-crumbs that have been rubbed through a colander
• three or four drops of essence of anchovy
• a little pepper and salt
• a table-spoonful of finely-chopped parsley
• bind it together with beaten egg
• a little of the gravy that the veal was stewed in

Method

1. 1

   Mince the cold veal finely and mix with bacon or ham, bread-crumbs, essence of anchovy, pepper, salt, and parsley.

2. 2

   Moisten and bind with beaten egg and veal gravy.

3. 3

   Form into walnut-sized balls, flour lightly, and fry until light brown.

4. 4

   Serve with remaining veal gravy.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 195. The excerpt below is the record exactly as published.

Veal Rissoles. — Mince very finely all that remains of the cold veal, and mix with the mince one-fourth of its bulk in cooked bacon or ham, and also in bread-crumbs that have been rubbed through a colander. Add three or four drops of essence of anchovy, a little pepper and salt, and a table-spoonful of finely-chopped parsley. Moisten the mixture, and bind it together with beaten egg and a little of the gravy that the veal was stewed in

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