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Rissoles, Savoury

Mince very finely any white meat remaining from cooked poultry, and mix with it a fourth of its weight in ham or tongue. Season with pepper, salt, and grated nutmeg, and add a fourth part of grated bread-crumbs. Bind the mince together with beaten egg. Instead of pastry, make a forcemeat as follows. With four ounces of finely-grated bread-crumbs mix a quarter of an ounce of minced lemon-rind, a quarter of an ounce of powdered savoury herbs, and a little pepper, salt, and grated nutmeg. With the fingers work into the bread two ounces of sweet butter, and the unbeaten yolk of an egg. The forcemeat ought to be sufficiently firm to roll out on a floured board to the thickness of the third of an inch. Roll out the forcemeat, stamp it into rounds, lay upon one of these a small ball of minced chicken, put another forcemeat round upon it, and repeat until the meat is used. Close the edges securely, dip the rissoles in egg and bread-crumbs, and fry in hot fat till they are lightly browned. Drain them from the fat, and serve on a neatly-folded napkin. Time to fry, five or six minutes.