Home › The Principles of Cookery › Beef Rissoles

Beef Rissoles

Mince one pound of cold roast beef, the leaner the better, very fine; add pepper, salt, a few savoury herbs chopped small, and half a teaspoonful of minced lemon-peel; mix all together with half the weight of the beef in bread-crumbs. Bind it with two eggs into a thick paste; form into balls; dip them in white of egg and breadcrumbs, and fry them a rich brown. Serve with a garnish of fried parsley, and with a brown gravy in a tureen; or without the parsley, and the gravy poured round the rissoles on the dish. Time, from eight to ten minutes. Probable cost, without meat, about 6d.