Rissoles Of Beef Recipe ingredients

To prepare this Rissoles Of Beef Recipe, first use either remnants of cold steak or roast beef. Trim off and discard all bits of gristle and leave very little, if any, of the fat meat. Chop very fine and with it chop a small slice of fat salt pork, or omit the pork and add later a tablespoonful of melted butter. To 1 pint of chopped meat add the same quantity of fine bread crumbs, moistened with milk or cream (if the pork is omitted, mix the butter with the crumbs). Season well with salt and pepper, a dash of cayenne, and 1/2 teaspoonful each of onion juice and kitchen bouquet. Add 1 beaten egg, mix well together, and if not moist enough add a little more milk or cream.

Make into balls as large as a small hen's egg, flouring the hands and rolling the balls in a very little flour. Fry in a frying-basket in deep hot fat; 1/2 lard and 1/2 clear beef drippings is best. When nicely browned, drain on a sheet of brown paper in a hot oven; pile them in the centre of a platter, and serve with a border of ripe, firm tomatoes, peeled and cut rather thick, with a spoonful of mayonnaise in the centre of each slice, or with slices of boiled beets. Alternate either tomatoes or beets with sprigs of parsley.

Veal, lamb, or mutton may be used in the same way.