Beef Rissolettes

Minced beef mixed with breadcrumbs, onion, egg and anchovy essence rolled into egg-shaped balls, deep-fried and served wtih mashed potatoes and gravy.

Mince some fresh beef very fine, removing all skin and gristle, mix with it about a fourth of its weight in breadcrumbs, adding an onion boiled tender, and a few drops of essence of anchovy, pepper and salt, and sufficient egg to make it into a stiff paste. Roll into egg-shaped balls, dip each in egg, roll in breadcrumbs, and fry gently. Then prepare a little gravy by boiling the trimmings of the meat in the water the onion was boiled in, and when they are done, pour the fat from the fryingpan and allow the gravy to boil up in it, and thicken with a small quantity of flour and water. Stir in the juice of half a lemon, seasoning with pepper and salt, and place the rissolettes around a heap of mashed potatoes on a dish, pour the gravy around but not over them, and serve.