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Beef Rissoles (Cold Meat Cookery)


  • remains of cold roast beef

To each pound of meat allow

  • 3/4 pound of bread crumbs
  • salt and pepper to taste
  • a few chopped savoury herbs
  • 1/2 teaspoonful of minced lemon-peel
  • 1 or 2 eggs, according to the quantity of meat


Mince the beef very fine, which should be rather lean, and mix with this bread crumbs, herbs, seasoning, and lemon-peel, in the above proportion, to each pound of meat. Make all into a thick paste with 1 or 2 eggs; divide into balls or cones, and fry a rich brown. Garnish the dish with fried parsley, and send with them to table some good brown gravy in a tureen. Instead of garnishing with fried parsley, gravy may be poured in the dish, round the rissoles: in this case, it will not be necessary to send any in a tureen.

Time: From 5 to 10 minutes, according to size.

Seasonable at any time.


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The Book of Household Management (1861).

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