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Meat Rissoles, English

Prepare meat--beef, mutton, veal, poultry, or game--as before directed for MEAT CROQUETTES. The rissoles may be made up in the form of cones--egged, bread-crumbed, fried without paste, and served with a gravy. If preferred with paste, cut out double the number of rounds that are required of rissoles; on one round place the mince, egg the edge, and cover with a corresponding round. Fry, first brushing them with egg, of a nice brown; use butter, and drain the rissoles before serving. Send to table on a napkin, garnished with parsley. Time, five or six minutes to fry. Probable cost, 6d., exclusive of meat.