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Rissoles, Pork

Take the remains of boiled leg of pork, free it from all gristle, and put the pieces through a mincing machine, then pound it in a mortar with a little salt, some crushed peppercorns, and an ounce of bread-crumbs; bind with an egg, and make into balls, flour, and fry them in hot fat until brown. Arrange them on a hot dish, and serve with fried potatoes.