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Minced beef with breadcrumb and herbs, formed into balls or barrels and fried. Earlier descriptions suggest that rissoles were a garnish rather than a main dish. Mrs.B adds lemon and egg.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
BEEF RISSOLES (Cold Meat Cookery).
645. INGREDIENTS: The remains of cold roast beef; to each pound of meat allow ¾ lb. of bread crumbs, salt and pepper to taste, a few chopped savoury herbs,½ 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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