Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 152

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[Cold Meat Cookery.] Ingredients.—The remains of cold roast beef; to each pound of meat allow ¾ lb. of bread-crumbs, salt and pepper to taste, a few chopped savoury herbs,½ a teaspoonful of minced lemon-peel, 1 or 2 eggs, according to the quantity of meat. Mode.—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. Make all into a thick paste with 1 or 2 eggs; divide into balls or cones, and fry a rich brown. Garnish the dish with fried parsley, and send to table some good brown gravy in a tureen. 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. Time.—From 5 to 10 minutes, according to size. Average cost, exclusive of the meat, 5d. Seasonable at any time.