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Devon and Cornwall

Patties of chopped meat, suet and rice, rolled in egg and crumb, fried. Known from Mrs.B, Hartley 1954 and two 19th Century Cornish texts.

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

715. INGREDIENTS:½ lb. of cold mutton, 2 oz. of beef suet, pepper and salt to taste, 3 oz. of boiled rice, 1 egg, bread crumbs, made gravy.
Mode: Chop the meat, suet, and rice finely; mix well together, and add a high seasoning of pepper and salt, and roll into sausages; cover them with egg and bread crumbs, and fry in hot dripping of a nice brown. Serve in a dish with made gravy poured round them, and a little in a tureen.
Time:½ hour to fry the sausages.
Average cost: exclusive of the meat, 6d.
Seasonable: at any time.

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