Dormers
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/2 lb cold mutton
- 2 oz beef suet
- pepper and salt to taste
- 3 oz boiled rice
- 1 egg
- bread crumbs
- made gravy
Instructions
- Chop the meat, suet, and rice finely;
- mix well together, and add a high seasoning of pepper and salt, and roll into sausages;
- cover them with egg and bread crumbs, and fry in hot dripping of a nice brown.
- Serve in a dish with made gravy poured round them, and a little in a tureen.