Beef Rissoles

Beef Rissoles is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of beef combined with breadcrumbs and bound with eggs before frying. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Rissoles.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating:

Tags : Beef Recipes Bread Recipes British Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

BEEF RISSOLES (Cold Meat Cookery).

645. 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.

Mode.—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.

Time.—From 5 to 10 minutes, according to size.

Average cost, exclusive of the meat, 5d.

Seasonable at any time.

Modern Redaction

Ingredients:

remains of cold, roast, beef

For each 500g Meat Add:
375g breadcrumbs
salt and freshly-ground black pepper, to taste
2 tbsp savoury herbs, finely chopped
1/2 tsp grated lemon zest
1 or 2 eggs, beaten (dependent on the quantity of meat)

Method:

It's best to use lean beef and this should be stripped off the bones and minced finely. Combine in a bowl with the breadcrumbs, seasonings, herbs and lemon zest. Add enough beaten eggs to bring the mixture together as a thick mass.

Divide the mixture into balls or cones then fry in shallow oil until coloured a rich brown all over. Remove with a slotted spoon and arrange on a warmed plate. Garnish with fried parsley and accompany with thick gravy. Serve immediately.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.