Mrs Beetons Meat Recipes Revisited
Beef Rissoles
(Cold Meat Cookery)
Leftover Lean Cold Roast Beef
To each 450g (1lb) of Meat allow:
340g (12oz) Breadcrumbs
1-2 Eggs
Savoury Herbs, chopped
½ tsp Lemon Peel, minced
Salt and Pepper, to taste
Parsley, to garnish
Mince the beef very finely, mix with the breadcrumbs, herbs, lemon peel and seasonings.
Make all into a thick pastry with 1 or 2 eggs.
Divide into balls or cones
Fry to a rich brown colour.
Garnish the dish with fried parsley and serve with some good brown gravy in a tureen.
Instead of garnishing with fried parsley, gravy may be poured in the dish, round the rissoles
If so, it will not be necessary to send any in a tureen.
Time: From 5 to 10 minutes, according to size.
Seasonable at any time.
BEEF RISSOLES
(Cold Meat Cookery)
645. INGREDIENTS - The remains of cold roast beef; to each pound of meat allow 3/4 lb. of bread crumbs, salt and pepper to taste, a few chopped savoury herbs, 1/2 a teaspoonful of minced lemon-peel, 1 or 2 eggs, according to the quantity of meat.
Mode - Mince the beef very fine, which should be rather lean, and mix with this bread crumbs, herbs, seasoning, and lemon-peel, in the above proportion, to each pound of meat. Make all into a thick paste with 1 or 2 eggs; divide into balls or cones, and fry a rich brown. Garnish the dish with fried parsley, and send with them to table some good brown gravy in a tureen. Instead of garnishing with fried parsley, gravy may be poured in the dish, round the rissoles: in this case, it will not be necessary to send any in a tureen.
Time - From 5 to 10 minutes, according to size.
Average cost, exclusive of the meat, 5d.
Seasonable at any time.
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