Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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<


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.