Rissoles, Or Croquettes

Mince finely about one and a half pounds of cold meat - cold roast beef, fowl, or veal is best; also a few slices of ham, raw or boiled; season with salt, white pepper, nutmeg, a very tiny shred of onion chopped to powder, and a little chopped parsley. Put two ounces of butter into a stewpan; when melted stir in gradually a large tablespoonful of flour; then add a teacupful of milk and the same quantity of stock. When this is sufficiently cooked to take away the rawness of the flour, stir in the meat, adding two tablespoonfuls of bread-crumbs, three eggs lightly beaten, a little catsup, tomato sauce, or Worcestershire sauce, and if liked, a little grated lemon-peel. Stir all this for a few minutes in the stewpan, then set it to cool before shaping into balls (which can be nicely formed by pressing them in a wineglass) or into rolls slightly flattened; dip them in egg and roll in crumbs after being formed. Then put into a saucepan as much lard as when melted would cover them; when the lard boils, drop the rissoles in, and let them get a golden brown. The lard can be used again and again. This mixture is very nice in batter. Very good.

Fish Rissoles. An Old Dutch Way


1 lb. of Fish, 1 Onion fried in Butter. 1 good slice of soaked Bread squeezed very dry.

Some Parsley. Some Nutmeg. A little Cayenne. A little Salt.

2 Eggs.

Mince the fish very fine; mix with squeezed bread, flavouring, and egg, and dust a little dry biscuit into it as you are rolling it into shapes; roll in egg and fine breadcrumbs or dry biscuit pounded, and fry in lard. Serve in a hot dish, with a little melted butter and tomato sauce over it. Very good.