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📝 Description
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🥘 Ingredients
The remains of cold roast beef; to each pound of meat allow 3/4 lb. of bread crumbs, salt and pepper to taste, a few chopped savoury herbs, 1/2 a teaspoonful of minced lemon-peel, 1 or 2 eggs, according to the quantity of meat.
👨🍳 Method
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 with them 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's beef rissoles this week, eager to transform leftovers into something spectacular. I found the process delightfully straightforward, with the minced beef and breadcrumbs forming a delightful, savory paste that was a pleasure to handle. The surprise came when I added the lemon peel. It was such a subtle, bright note amidst the earthy herbs and rich beef that it truly elevated the humble rissole. I fried them until golden, and the aroma that filled my kitchen was utterly transportive. This recipe is perfect for the weeknight cook looking to breathe new life into roast beef leftovers. The rissoles are hearty and satisfying, yet elegant enough to impress guests. I served them with a drizzle of rich gravy, but I imagine they'd be just as delightful with a tangy horseradish sauce or a dollop of mustard. One concrete tip: don't skimp on the lemon peel—it's the secret to these rissoles' unique charm.
