RISSOLES


2 lb. Cold Meat--3d.

1 oz. Butter--1d.

1 1/2 oz. Flour

1 Egg

Bread Crumbs

1/2 pint Stock

Quarter of an Onion

Parsley

Pepper and Salt

Hot Fat--2d.

Total Cost--6d.

Time--5 Minutes.

Mince up the meat and mix in some chopped parsley, pepper and salt; put
the butter into a stewpan, and when it is dissolved mince up the pieces
of onion very finely and fry that for two minutes, then stir in the
flour. Pour in the gravy and stir until it boils; mix in the meat and
let it get thoroughly hot. Turn it out on to a plate, spread it over,
and leave until quite cold. Make up into balls, cover with egg and
bread crumbs, and fry in hot fat; arrange in a circle and garnish with
fried parsley.



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