Name: Nut Rissoles
Ingredients: 1 stiff mixture for nut roast; 1 tablespoon savory herbs (optional); white flour for coating; deep fat or oil for frying

Nut Rissoles

Oven, in the book's wordsA warm oven

Ingredients

1 stiff mixture for nut roast
1 tablespoon savory herbs (optional)
white flour for coating
deep fat or oil for frying

Directions

Make a stiff mixture as for nut roast and add savory herbs if desired.
Form the mixture into small, flat rissoles.
Roll the rissoles in white flour.
Fry the rissoles in deep fat or oil until golden brown.
Serve hot with gravy or cold with salad.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.