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Meat Rissoles, German

Fry two or three ounces of bacon cut into small squares, and then add the following ingredients. To a well-beaten egg, stir a quarter of a pound of finely-minced cold meat, a quarter of a pound of soaked bread (squeezed dry), a table-spoonful of chopped onion, another of parsley, and pepper and salt to taste. When these ingredients are fried sufficiently, turn them out into a basin until nearly cold; then add a couple of eggs, beat all well together, form the mixture into balls about the size of an egg, and fry for six minutes, or drop them into boiling soup, stock, or water; pour rich gravy over them before serving. Time to make, half an hour. Sufficient for six balls. Probable cost, 8d., exclusive of cold meat.