Andrew Boorde’s (1549) recipe adapted. He spells the word Rissheshewes, and it was sometimes spelt resshewes. It probably comes from Norman French réchauffees.


  • ½ lb. (240 g.) any cold meat finely minced
  • 1 tablespoon finely chopped parsley and chives with a very little thyme
  • salt and pepper
  • a pinch of mace and a pinch of ginger
  • 2 eggs
  • ¼ lb. (120 g.) fine white breadcrumbs (or prepared crumbs)
  • ½ pint (3 dl.) very good thickened gravy or a good brown, tomato or espagnole sauce


Mix the meat, herbs, spices and seasoning well together, and bind with one well-beaten egg. Shape into balls. Dip into the remaining beaten egg and roll in breadcrumbs, so that each rissole is the shape of a sausage. Fry as for veal fritters, turning once. Serve immediately with separate sauce or gravy.