Rissoles - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers
Rissoles. Time—¾ hour.
½ lb. cold cooked meat, ½ gill stock or gravy, 1 dessertspoonful flour, 1 oz. dripping, ½ teaspoonful mixed herbs, or 1 slice cold smoked beef, ½ teaspoonful chopped parsley, pepper and salt to taste, 1 egg, bread-crumbs.
Melt the dripping, stir in the flour and stock, the seasoning, and lastly the meat, chopped fine. Heat thoroughly, then turn on to a plate to cool; form into balls, dip into egg and bread-crumbs, and fry a golden brown in hot fat or oil.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen