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Jenny Patterson cookbook, May 24, 1880
Page 6
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Beef Rissoles Cut the beef into very fine pieces, to one teacupful of beef, add one tea-cupful of grated bread, if it is very stale moisten with milk and mix with the beef add one well beaten egg, salt, pepper, and one small onion (if liked) mix all well together, if the bread is not soft add two table-spoonfuls of milk. flour the hands roll out the mixture in good sized balls. fry in hot lard or beef drippings.
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Beef Rissoles Cut the beef into very fine pieces, to one teacupful of beef, add one tea-cupful of grated bread, if it is very stale moisten with milk and mix with the beef add one well beaten egg, salt, pepper, and one small onion (if liked) mix all well together, if the bread is not soft add two table-spoonfuls of milk. flour the hands roll out the mixture in good sized balls. fry in hot lard or beef drippings.
Szathmary Culinary Manuscripts and Cookbooks
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