Italian Risoletti
From Mrs. Beeton's household management (1907).
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A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
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- Ingredients.
- — Risotto (see Recipe No.
- 2977), meat mixture, egg, breadcrumbs, frying-fat.
- Method.
- — Prepare the risotto as directed, and allow it to become cold.
- Have ready a meat mixture, prepared according to any of the recipes for rissoles, croquettes, etc.
- When cold, cover small portions of it with risotto, shaping them in the form of a ball or cork.
- Dip them in egg, coat with breadcrumbs, and fry them brown in hot fat.
- Drain well, pile on a hot dish, and serve garnished with fried parsley.
- Time.
- — Altogether, 3 hours.
- Average Cost, is., exclusive of the meat mixture.
- Sufficient for 5 or 6 persons.
- Seasonable at any time.
Plating
Cookware for this recipe
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Frying pan
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Colander