Ingredients. - Half a pound of canned meat. Half a pound of flour. Four ounces of dripping. Salt and pepper. A few sprigs of dried herbs. One egg. Two ounces of vermicelli, or some bread-crumbs. Clarified dripping (for frying).

Time required, one hour.

To make Rissoles of Canned Meat:

1. Put one pound of clarified dripping in a saucepan, and put it on the fire to heat.

N. B. - Watch it, and be careful that it does not burn.

2. Put half a pound of flour into a basin with a pinch of salt and four ounces of clarified dripping.

3. Rub the dripping well into the flour with your hands, until it is quite a powder.

4. Add a little cold water, and mix it into a stiff paste.

5. Flour a board and turn the paste out on it.

6. Take a tin of canned meat, open it carefully, and with a spoon remove all the fat from the part of the meat required for immediate use.

7. Take half a pound of meat out of the tin and scrape off as much of the jelly as possible.

8. Put the meat on a board and chop it up as fine as possible.

N. B. - Minced meat might be used, which, of course, would not require chopping up.

9. Take a small bunch of dried herbs and rub the leaves into a powder.

N. B. - The stalks of the herbs need not be thrown away, as they can be used in soups for flavoring.

10. Sprinkle the herbs over the meat • also a little pepper and salt and a little flour.

11. Take a rolling-pin and roll out the paste as thin as possible.

12. Cut the paste into rounds with a cutter (which should be dipped in flour); the rounds should be rather larger than the top of a teacup.

13. Put some meat into the centre of each round of paste.

14. Break an egg on a plate and beat it up slightly with a knife.

15. Take a paste-brush, dip it in the egg, and just wet the edges of the paste with the egg.

16. Fold the paste carefully over the meat, pressing the edges together with your thumb.

17. Take two ounces of vermicelli and rub it between your hands, crushing it up as fine as possible.

18. Put this crushed vermicelli on a piece of paper.

19. Put the rissoles into the plate of egg, and egg them well all over with the brush.

20. Then turn them into the crushed vermicelli, and cover them well with it, but not too thickly.

N. B. - Be careful to finger them as little as possible, so as not to rub off any of the egg or vermicelli, or the rissoles will burst while frying.

N. B. - Bread-crumbs might be used instead of vermicelli.

21. Take a frying-basket and put in the rissoles; you must be careful that they do not touch each other.

22. When the fat in the saucepan is quite hot and smoking, put in the frying-basket and let the rissoles fry a minute or two, until they become brown.

23. Put a piece of kitchen-paper on a plate.

24. As the rissoles are fried, turn them from the frying-basket on to the piece of paper, to drain off the grease.

25. Put them on a hot dish, and they are ready for serving.