Ingredients. - Scraps of cold meat, two ounces. Two tablespoonfuls of chopped suet; two of bread-crumbs; two of chopped parsley. One tablespoonful of chopped marjoram and thyme. Two eggs. Crumb of bread. Salt and pepper. Use of dripping for frying. (This quantity makes about eight.)

Time required, about half an hour.

To make "Rissoles" with cold meat: 1. Put about half a pound of clarified dripping into a saucepan, and put it on the fire to heat.

2. Take some scraps of cold meat, and chop them up as finely as possible on a board. When chopped, there should be about two tablespoonfuls.

3. Cut away the skin from two ounces of suet, put it on a board, and chop it up as finely as possible. There should be two tablespoonfuls.

4. Grate some crumbs of bread on to a piece of paper.

N. B. - More than two tablespoonfuls of bread-crumbs will be required, as the rissoles should be dipped in bread-crumbs before they are fried.

5. Wash two or three sprigs of parsley, and dry it in a cloth.

6. Chop it up finely on a board. There should be two tablespoonfuls.

7. Take a sprig of marjoram and a sprig of thyme, take away the stalks, and rub the leaves through a strainer, or chop them up finely on a board.

N. B. - The stalks of the herbs are bitter to the taste, and can therefore only be used for flavoring, and not for eating.

8. Put the meat, suet, and two tablespoonfuls of breadcrumbs, into a basin, and mix them together.

9. Now add the herbs and a teaspoonful of salt.

N. B. - If liked, a little chopped onion, or chopped lemon-peel, might be added.

10. Break one egg into the basin, and mix all together lightly.

11. Take a board, flour it, and turn the mixture on to it.

12. Flour your hands, to prevent the mixture from sticking.

13. Form the mixture into little balls, and sprinkle a little flour over them.

14. Break an egg on to a plate, and beat it very slightly with a knife.

15. Put the halls into the egg, and egg them well all over.

16. Now put them into the bread-crumbs, and cover them well, but not too thickly.

N. B. - Be careful to finger them as little as possible.

17. Put the rissoles into a frying-basket, a few at a time, as they must not touch each other.

18. When the fat in the saucepan is quite hot and smoking, put in the frying-basket, and let the rissoles fry a pale brown.

19. If there is not sufficient fat to cover the rissoles, shake the basket occasionally, that they may get fried on all sides alike.

N. B. - If there is no frying-basket, put the rissoles into the fat with a spoon, and then turn them over, so as to get them equally browned.

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

21. When the rissoles are fried, turn them carefully or to the paper to drain off the grease.

22. For serving, put them on a hot dish.