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Show Recipe for Rlsftolea. Cold beef, mutton, or veal may be used up to make delicious rissoles as follows: Mix together four table-spoonfuls table-spoonfuls of minced lean meat, two tablespoonfuls each of cold bacon or ham and fat, a piece of onion about I the size of a walnut, four tablespoonfuls tablespoon-fuls of chopped parsley, a little very finelj' chopped lemon peel, a pinch of thyme, black pepper, salt, and cayenne to taste, and chop up very fine, or, better still, send through a sausage machine. Beat up an egg, and thoroughly thor-oughly mix this up with the other ma terials, then divide into small balls, roll each in flour, and fry them brown in a very little hot fat. Thicken a little etock with flour, make very hot, and after arranging rissoles on dish, pour this gravy round but not over them. |