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English cookbook, 1799
Page 224
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Rissoles - Mrs. Swire - Put a peice of Butter in your frying pan with a small quantity of flour, when you think the rawness if taken off add some good gravey with the meat finely chopped, it must be pretty stiff, when you turn it out of the frying pan, & the next day roll it into Rissoles Beshmal Mrs. Swire Take a cold boiled fowl or roasted, skim it & cut it into small peices put to it a teaspoonful of cream & the same quantity of white gravey, with pepper, salt & Eschallots to your taste, make it hot in the pan then add the yolks of two eggs & a little flour & butter to thicken it put it into a dish with crumbs of bread over it & Salamander it - Blacking - Mr Dighton - A quarter of a lb of Ivory Black, 1/2 an oz of oil of Vitriol 1 d of Treacle 1/2 an oz of sweet Oil, 1 quart of vinegar 1/2 an ounce of Green Copperas
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Rissoles - Mrs. Swire - Put a peice of Butter in your frying pan with a small quantity of flour, when you think the rawness if taken off add some good gravey with the meat finely chopped, it must be pretty stiff, when you turn it out of the frying pan, & the next day roll it into Rissoles Beshmal Mrs. Swire Take a cold boiled fowl or roasted, skim it & cut it into small peices put to it a teaspoonful of cream & the same quantity of white gravey, with pepper, salt & Eschallots to your taste, make it hot in the pan then add the yolks of two eggs & a little flour & butter to thicken it put it into a dish with crumbs of bread over it & Salamander it - Blacking - Mr Dighton - A quarter of a lb of Ivory Black, 1/2 an oz of oil of Vitriol 1 d of Treacle 1/2 an oz of sweet Oil, 1 quart of vinegar 1/2 an ounce of Green Copperas
Szathmary Culinary Manuscripts and Cookbooks
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