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Irish Rissoles

Any kind of meat may be used for these, preferably rare roast beef or steak. Put the meat through the meat grinder together with enough chives to flavor it. (A little onion may be used if chives cannot be obtained.) Add soft breadcrumbs from inside of loaf, seasoning, and enough milk to shape the rissoles. Form into round balls and sauté in a very little hot fat, turning them often, that all sides may be brown. For five small rissoles use one cup of minced beef, a few chives, or half a small onion, nearly a cup of bread-crumbs, and a third of a cup of milk. They may be served plain or with white sauce, and are very quickly made.