Cookery for every household

1 oz. flour. 1 gill of stock. 1 tea - sp. chopped onion. 1 tea - sp. chopped parsley. A pinch of nutmeg. Salt. Pepper. A little flour. Egg and bread-crumbs. Remove all skin and gristle from the meat, chop it finely, or put it through the mincing machine, and then weigh it. Melt the butter in a saucepan, add the chopped onion, and cook for a few minutes over the fire. Then add the flour and stir until slightly browned. Pour in the stock and continue stirring until the mixture begins to draw away from the sides of the saucepan. Add the meat and seasonings and mix well together. Turn the mixture on to a plate, smooth it over with a knife, and set aside to cool. When cold, it will be firm and easy to shape. Portion it out into about twelve equal-sized pieces. Take the pieces one at a time and shape them on a board with the aid of a little flour. They may be made into any shape that fancy Rissoles dictates, such as cutlet shapes, balls, small rolls, round cakes, or cone shapes. The dish will look neater if only one or two shapes are used. Use as little flour as possible in the shaping, just sufficient to keep the mixture from sticking to the board. Then egg and bread-crumb them and fry in boiling fat until they are a golden brown colour. Drain well, and serve hot with a dish paper or d’oyley under them. Note. — Any kind of meat may be used for making rissoles, or a mixture of meats if convenient. A little ham or tongue used along with fresh meat is always an improvement. Sufficient for 12 rissoles. 1046. Savoury Meat Rolls | doz. small dinner rolls. I 6 rolls of bacon. Cold meat mince. Choose the small, high-shaped dinner rolls. Take a thin slice off the top of each and scoop out as much of the inside as possible. Then fry them in boiling fat a minute or two and turn them upside down on paper to drain. Prepare some nice savoury mince as directed in Recipe 1011, well -seasoned and moistened with good sauce. Make this very hot and fill up the roll cases with it. Put a little roll of bacon on the top of each and heat in the oven a minute or two. Serve with a dish paper under them. Note. — A grilled mushroom may take the place of the roll of bacon. 1047. South African Bobo tee | lb. cooked meat. 1 slice bread. 1 gill milk. A squeeze of lemon juice. Seasoning. 1 egg. 1 dessert - sp. curry powder. 6 sweet almonds. 1 table - sp. breadcrumbs. A little butter. Any kind of cooked meat may be used. Remove from it all skin and gristle, and chop it finely or put it through a mincing machine. Take a mediumsized slice of bread without crust, and soak it in about 1 gill of hot milk. When quite soft, beat it up with a fork until free from lumps. Mix in the curry powder, and then the meat, the almonds chopped or shred, and the egg well beaten. Season with pepper, salt, a squeeze of lemon juice, and, if liked, a tea-spoonful of sugar. Stir all together for a few minutes and then pour into a greased fireproof dish. Sprinkle the top with breadcrumbs, lay on a few small pieces of butter, and bake in a moderate oven. Time to bake, about 20 minutes. 1048. Bubble and Squeak A little butter or dripping. A few drops of vinegar. Cooked beef. Cooked cabbage or greens. Seasoning.