Required: Half a pound of any cold meat. Half a gill of stock. Half an ounce of dripping. One teaspoonful of flour. One small onion. A dust of nutmeg. Pepper and salt. A sprig of parsley. Egg and vermicelli. {Sufficient for four to six.)

Finely chop the meat, onion, and parsley. Melt the dripping, put the chopped onion into it and fry it a pale brown. Shake in the flour, fry that for a few seconds, then add the stock and let the sauce boil well, stirring it all the time. Allow it to cool slightly and then add the meat, parsley, nutmeg, pepper, and salt. Mix all the ingredients well, and turn the mixture out on a plate to cool.

In the meantime get ready the deep pan of frying fat, the vermicelli, and beaten egg.

Make the mixture into even-sized balls, brush them over with egg, and cover them well with the vermicelli broken small. When a bluish smoke rises from the fat, put in the rissoles, two or three at a time, and fry them a pretty golden brown.

Rissoles of Meat. A favourite method of using cold meat

Take them out, and drain on a tin lined with kitchen paper.

Arrange them on a hot dish and garnish with parsley.

Cost, 9d.