Potato 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)

Mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
a very little minced parsley ↝ Parsley, raw [Not included in a food category]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for frying

hot lard ↝ Lard [Fats and Oils]

for added flavor

finely-minced tongue ↝ Tongue [Liver and organ meats]
ham ↝ Ham [Cold cuts and cured meats]
chopped onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (9)

Boil and mash the potatoes by recipe No. 1145.
Add a seasoning of pepper and salt.
If liked, add a little minced parsley.
Roll the potatoes into small balls.
Cover them with egg and bread crumbs.
Fry in hot lard for about 10 minutes.
Let them drain before the fire.
Dish them on a napkin.
Serve.

Original Text

POTATO RISSOLES.

1147. INGREDIENTS.—Mashed potatoes, salt and pepper to taste; when liked, a very little minced parsley, egg, and bread crumbs.

[Illustration: POTATO RISSOLES.]

Mode.—Boil and mash the potatoes by recipe No. 1145; add a seasoning of pepper and salt, and, when liked, a little minced parsley. Roll the potatoes into small balls, cover them with egg and bread crumbs, and fry in hot lard for about 10 minutes; let them drain before the fire, dish them on a napkin, and serve.

Time,—10 minutes to fry the rissoles.

Seasonable at any time.

Note.—The flavour of these rissoles may be very much increased by adding finely-minced tongue or ham, or even chopped onions, when these are liked.

QUALITIES OF POTATOES.—In making a choice from the many varieties of potatoes which are everywhere found, the best way is to get a sample and taste them, and then fix upon the kind which best pleases your palate. The Shaw is one of the most esteemed of the early potatoes for field culture; and the Kidney and Bread-fruit are also good sorts. The Lancashire Pink is also a good potato, and is much cultivated in the neighbourhood of Liverpool. As late or long-keeping potatoes, the Tartan or Red-apple stands very high in favour.

Notes

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