Rissoules

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 2 cups cooked meat
  • 1 teaspoon onion (chopped)
  • ¼ cup hot water or meat stock
  • ¼ teaspoon celery salt
  • 1 teaspoon salt
  • teaspoon pepper
  • 2 tablespoons cracker crumbs
  • 1 egg

Method

Can use any cold cooked meats. Cut the meat off the bones, remove fat, gristle and skin; put the meat in a chopping bowl and chop very fine, season it with salt, pepper, and a little chopped onion or celery salt. Add half as much bread crumbs as you have meat, moisten with a well beaten egg or eggs, or use a little thickened gravy, form into small cakes or a loaf. Put into shallow pans with a little beef drippings over the top; bake in a moderate oven about thirty minutes, a delicate brown Serve with Tomato Sauce, or a thickened gravy.