Rissoles of Cold Meat

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Two tablespoonfuls of cold meat chopped fine
one of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
half a table-spoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
half of dried herbs
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
half an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for coating

egg and bread crumb ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
egg and bread crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (4)

Mix all together.
Roll into balls.
Egg and bread crumb.
Fry a light brown.

Original Text

Rissoles of Cold Meat.—Two tablespoonfuls of cold meat chopped fine, one of suet, two of bread crumbs, half a table-spoonful of chopped parsley, and half of dried herbs, pepper and salt to taste, half an egg. Mix all together, roll into balls, egg and bread crumb, and fry a light brown.

Notes

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