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Fowl, Rissoles Of

Take half a pound of the remains of a cold fowl, without skin or bone, and grate an ounce or two of tongue or ham, then chop all together until the meat is quite smooth. Boil down the bones and trimmings with water to cover, a bit of lemon-peel, a piece of a laurel-leaf, and a bit of garlic the size of a peppercorn. Boil until the liquid is reduced to about a quarter of a pint, which should be strained and used, at least as much as may be required of it, to moisten the meat. Mix with the chopped fowl a couple of tea-spoonfuls of browned flour, and season it with white pepper, salt, and nutmeg; add a tea-spoonful of chopped parsley, and some of the gravy. When wanted to make into balls (it should first be allowed to stand two or three hours to get firm), have ready beaten egg and finely-grated bread-crumbs; roll the balls twice into the egg and crumbs that they may be thickly coated, and fry in plenty of boiling lard. Turn them about to get done on all sides alike of a light brown. Serve with a bouquet of fried parsley in the centre of the dish, and the rissoles round it. Time, eight minutes to fry. Sufficient for six balls.