POTATO RISSOLES.
Ingredients.—Mashed potatoes, salt and pepper to taste; when liked, a very little minced parsley, egg, and bread-crumbs. Mode.—Boil and mash the potatoes; add a seasoning of pepper and salt, and, when liked, a little minced parsley. Roll the potatoes into small balls, cover them with egg and bread-crumbs, and fry in hot lard for about 10 minutes; let them drain before the fire, dish them on a napkin, and serve. Time.—10 minutes to fry the rissoles. Seasonable at any time.
POTATO RISSOLES.
Note.—The flavour of these rissoles may be very much increased by adding finely-minced tongue or ham, or even chopped onions, when these are liked.