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Kidney, Rissoles Of

Take the remains of an ox kidney; cut some thin slices from it, weigh them, and to half a pound of kidney put half a pound of lean boiled ham. Mince the meat very finely, season with pepper and salt, and moisten it with the yolk of an egg well beaten. Roll out half a pound of the trimmings of puff paste to the thickness of an eighth of an inch. Divide the mince into small balls, roll each one in paste, and fry them in hot fat till they are brightly browned. Serve as hot as possible, and garnish with parsley. Time, three or four minutes to fry. Probable cost, 1s. 6d. Sufficient for four or five persons.