BEEF RISSOLES (Cold Meat Cookery)

Ingredients

• The remains of cold roast beef
• to each pound of meat
• 3/4 lb bread crumbs
• salt and pepper to taste
• a few chopped savoury herbs
• 1/2 a teaspoonful of minced lemon-peel
• 1-2 eggs, according to the quantity of meat

Instructions

1. 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.
2. Make all into a thick paste with 1 or 2 eggs;
3. divide into balls or cones, and fry a rich brown.
4. Garnish the dish with fried parsley, and send with them to table some good brown gravy in a tureen.
5. 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.