3 ounces fine rusk-crumbs 3 ounces grated cheese
3/4 pint of milk
1 teaspoon made mustard
3 ounces grated horse-radish
Mix well together the rusk-crumbs, cheese, mustard, pepper, and horse-radish. Boil the milk, and pour it over them, allowing it to stand for one hour. Mix all together, roll in fine rusk-crumbs, and fry in boiling oil. Serve very hot.
4 ounces onion 1 saltspoon pepper and salt 1 heaping tablespoon chopped parsley
Put the bread crumbs, cheese, potatoes, parsley, pepper and salt into a bowl large enough to mix them thoroughly. Peel and slice the onion, and throw it into cold water; let it boil up quickly, and remain boiling for one minute, then drain it, and chop it finely, adding it to the other ingredients in the bowl. Mix all thoroughly, and moisten with the milk. Mix again very carefully, cover the mixture, and let it stand for at least four hours. Now form it into any shape preferred, and fry in salad oil or butter. Prepare the bread raspings according to recipe given. The rissoles are equally good either hot or cold; but it must be remembered that they are intended as a relish to plainer food. They are very nourishing, being weight for weight of rather more value than beef or mutton.