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.
ROLLED BEEF, to eat like Hare.