I tried my hand at these Victorian rissoles this week, and I must say, they were a delightful journey back in time. The process of mincing the veal and combining it with ham or bacon, herbs, and spices was surprisingly satisfying. I found that the combination of mace and nutmeg gave the rissoles a warm, aromatic depth that I wasn't expecting from such an old recipe. The rissoles themselves were crispy on the outside and tender on the inside, and the brown gravy was the perfect accompaniment. I was surprised by how much I enjoyed the simple act of frying them until they were a rich brown. These rissoles are perfect for the weeknight cook who wants to add a touch of nostalgia to their meal. The recipe is straightforward and the ingredients are easily accessible. The rissoles are a comforting dish that reminds you of simpler times. The best part? You can enjoy them with a side of mashed potatoes and a glass of red wine. It's a meal that will warm your heart and your belly.