VEAL RISSOLES

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

A few slices of cold roast veal
a few slices of ham or bacon ↝ Ham [Cold cuts and cured meats]
1 tablespoonful of minced parsley ↝ Parsley, raw [Not included in a food category]
1 tablespoonful of minced savoury herbs
1 blade of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
a very little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cayenne and salt to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
cayenne and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
2 eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (9)

Mince the veal very finely with a little ham or bacon
add the parsley, herbs, spices, and seasoning
mix into a paste with an egg
form into balls or cones
brush these over with egg
sprinkle with bread crumbs
fry a rich brown
Serve with brown gravy
garnish the dish with fried parsley

Original Text

VEAL RISSOLES (Cold Meat Cookery).

901. INGREDIENTS.—A few slices of cold roast veal, a few slices of ham or bacon, 1 tablespoonful of minced parsley, 1 tablespoonful of minced savoury herbs, 1 blade of pounded mace, a very little grated nutmeg, cayenne and salt to taste, 2 eggs well beaten, bread crumbs.

Mode.—Mince the veal very finely with a little ham or bacon; add the parsley, herbs, spices, and seasoning; mix into a paste with an egg; form into balls or cones; brush these over with egg, sprinkle with bread crumbs, and fry a rich brown. Serve with brown gravy, and garnish the dish with fried parsley.

Time.—About 10 minutes to fry the rissoles.

Seasonable from March to October.

Notes

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