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Heelis family cookbook, 1850s
Page 33
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roll into balls size of walnut. Dip into egg & breadcrumbs. Fry in boiling fat. Gravy to surround them made of half a cup of stock and brown thickening. Pour the gravy round the rissoles and warm up in oven- garnish each rissole with fresh green parsley. Mince with poached egg. (Note- the Previous dish required bread crumbs and boiling fat. In order to make the bread crumbs, cut a large slice of bread of equal thickness and having removed the crust, with a tin cutter or a small knife cut four pieces of bread the shape of a heart about the size of a queen's cake & about a inch thick. Put these 4 pieces by carefully, so as not to break them, & make the breadcrumbs out of the
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roll into balls size of walnut. Dip into egg & breadcrumbs. Fry in boiling fat. Gravy to surround them made of half a cup of stock and brown thickening. Pour the gravy round the rissoles and warm up in oven- garnish each rissole with fresh green parsley. Mince with poached egg. (Note- the Previous dish required bread crumbs and boiling fat. In order to make the bread crumbs, cut a large slice of bread of equal thickness and having removed the crust, with a tin cutter or a small knife cut four pieces of bread the shape of a heart about the size of a queen's cake & about a inch thick. Put these 4 pieces by carefully, so as not to break them, & make the breadcrumbs out of the
Szathmary Culinary Manuscripts and Cookbooks
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