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Game, Rissoles Of

Take the remains of cold game, remove the skin and gristle, and pound the meat in a mortar, with one dessert-spoonful of salt, a teaspoonful of pepper, the quarter of a small nutmeg, grated, half a pound of bread-crumbs, soaked in milk and drained, three table-spoonfuls of finely-chopped mushrooms, a piece of butter, and the yolk of an egg, to every pound of meat. Enclose in pastry (see RISSOLES), or, if preferred, make into balls, dredge them with flour, and dip them in beaten egg and bread-crumbs. Fry them in hot butter or lard till lightly browned, drain on a little blotting-paper, and serve piled high on a napkin. Garnish with parsley, and send brown sauce to table with them. Time, ten minutes to fry. Sufficient, one pound of meat, etc., for three persons. Probable cost, 6d., exclusive of the cold game.