Rissoules from The Settlement Cook Book by Lizzie Black Kander
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 ...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Baking pan
- Oven
Ingredients
- 1 egg
- 2 tablespoons cracker crumbs
- ⅛ teaspoon pepper
- 1 teaspoon salt
- ¼ teaspoon celery salt
- ¼ cup hot water or meat stock
- 1 teaspoon onion (chopped)
- 2 cups cooked meat
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