Kissoles with Cold Meat

Ingredients

• 2 ounces cold meat, finely chopped
• 2 tablespoons chopped suet
• 2 tablespoons bread crumbs
• 2 tablespoons chopped parsley
• 1 tablespoon chopped marjoram
• 1 tablespoon chopped thyme
• 2 eggs
• additional bread crumbs for coating
• salt to taste
• pepper to taste
• ½ cup clarified dripping for frying

Directions

1. Heat the clarified dripping in a saucepan.

2. Finely chop the cold meat on a board until you have about 2 tablespoons.

3. Remove the skin from the suet, chop it finely to yield 2 tablespoons.

4. Grate additional bread crumbs onto a piece of paper for coating.

5. Wash and dry the parsley, then chop it finely to yield 2 tablespoons.

6. Chop the marjoram and thyme leaves finely, discarding the stalks.

7. In a bowl, mix the chopped meat, suet, and 2 tablespoons of bread crumbs.

8. Add the herbs, salt, and optional chopped onion or lemon peel if desired.

9. Break one egg into the mixture and combine lightly.

10. Flour a board, turn the mixture onto it, and shape into rissoles.