Recipes > Meat > Rissoles



  • 2 pound cold meat
  • 1 ounce butter
  • 1 1/2 ounces flour
  • 1 egg
  • bread crumbs
  • 1/2 pint stock
  • quarter of an onion
  • parsley
  • pepper and salt
  • hot fat


Mince up the meat and mix in some chopped parsley, pepper and salt; put the butter into a stewpan, and when it is dissolved mince up the pieces of onion very finely and fry that for two minutes, then stir in the flour. Pour in the gravy and stir until it boils; mix in the meat and let it get thoroughly hot. Turn it out on to a plate, spread it over, and leave until quite cold. Make up into balls, cover with egg and bread crumbs, and fry in hot fat; arrange in a circle and garnish with fried parsley.

Time: 5 minutes.


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The Art of Living in Australia (1893).

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