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Rissoles, Beef

Take one pound of cold cooked beef. Cut it into thin slices, remove the gristle, and chop the meat finely. Mix with it a dessert-spoonful of chopped parsley, three table-spoonfuls of finely-grated bread-crumbs, a blade of mace finely pounded, and a little pepper and salt. Bind the whole together with a beaten egg. If it is not sufficiently moist with this, add a little meat gravy and a spoonful of ketchup. Roll out the trimmings of puff-paste to the thickness of a florin. Place small balls of mince, two inches from the edge and one inch distant from each other, moisten the pastry round the meat with water, and fold it over the balls. Stamp the rissoles out in rounds, and press the edges securely together. Dredge lightly with flour, and then fry in fat, not too hot, till they are browned. Drain them, and serve on a napkin garnished with parsley. Or, prepare the mince as above. Roll out the pastry, and stamp it in rounds two inches in diameter. Place a little ball of meat in the centre, moisten the edges of the pastry, draw it up over the meat, and pinch it securely. Or, stamp out an equal number of rounds. Place a little ball of meat upon one round, moisten the edges, and lay another round upon it. Press the edges of the pastry securely together, and flute them with the back of a knife. Time to fry, five or six minutes. Probable cost, 1s. 6d. for this quantity. Sufficient for five or six persons.