Are portions of highly-seasoned cooked meat, fish, or game, enclosed in pastry, and fried. Very good rissoles can be made by using a small quantity of tinned meat. Of course the rissoles will be nicer if cold roast meat, roast fowl or game is used. Any sort of cold meat will do. Season the meat nicely, and, if it is not very juicy, add a small quantity of stock to it. For one dozen rissoles, take one- pound cooked meat nicely minced and seasoned, tablespoonful of stock; mix well; form the mixture into small corks. Prepare a paste of half a pound of flour, four ounces of butter, a pinch of salt, half a teaspoonful of baking-powder, and one gill of water. Place flour in a basin, rub the butter into the flour, add salt, baking-powder and water; mix well; turn paste out on the board and roll out thinly, say half an inch in thickness; cut into small rounds with a cutter or a tumbler; lay a little cork of the meat on the round of paste. Brush the edges of the paste, fold the paste over so as to form a half-moon shape, press the edges well together, place the rissoles in a plate with beaten egg, brush well all over, then roll them in breadcrumbs and fry in fat about three hundred and seventy-five degrees, so as to get the pastry nicely raised. The pastry becomes light, and the rissoles float on the surface of the fat after the first minute, so they must be moved about with a slice, so as to get them evenly browned. Rissoles will require about six minutes to fry.

Croquettes of rice, fritters, and potato chips, can be fried easily by this process. The secret of success of frying is to have plenty of fat, more than enough to cover the things to be fried, to see that the fat is hot, and that articles intended to be fried are well egged and breadcrumbed. Potato chips do not require egg and breadcrumbs; they may be rolled in a small quantity of flour before they are fried, and ought to be well sprinkled with salt after they are fried and drained. Many sorts of cheap fish can be fried after they have been well rolled in flour or oatmeal.