SC - Rissoles on a Fish Day

[Seton1355 at aol.com]

Thank you My Lady, for your suggestions about Rissoles.  It was an interesting
experience to make them. I even have some left over mixture in the freezer to
try maiking Rissoles again to test if the mixture can be frozen.  (I fear not,
as I remember reading somewhere that hard boiled egg white turns to rubber
when frozen, but we will see.....
Phillipa
> >
>  The recipe says "make your rissoles" but doesn't tell you how. Here is a
>  parallel recipe from a roughly contemporary English source:
>  
>  Ryschewys Closed and Fried
>  Two Fifteenth Century p. 45/97
>  
>  Take figs, and grind them small in a mortar with a little oil, and grind
>  with them cloves and maces; and then take it up into a vessel, and cast
>  thereto pines, saunders and raisons of corinth and minced dates, powdered
>  pepper, canel, salt, saffron; then take fine paste of flour and water,
>  sugar, saffron and salt, and make fair cakes thereof; then roll thine stuff
>  in thine hand and couch it in the cakes and cut it, and fold them in
>  ryshews, and fry them up in oil; and serve forth hot. [end of original;
>  spelling modernized]
>  
>  Note that this recipe gives some detail to "making your rissoles" (I'm
>  assuming rissoles are the same thing as ryschews). You make a sweetened
>  flour-water dough flavored with saffron. You make "cakes" out of the dough,
>  put the filling in the cakes, cut it (?) and fold it the way you are
>  supposed to fold ryshews--I simply make a round flat piece of dough, put a
>  limp of filling on it, fold over and pinch the edges to seal. You then fry
>  this. Given that the "ordinary day" version of your recipe says, "And the
>  dough should be very well saffroned", I suspect the same thing is being
>  done here.
>  
>  Elizabeth/Betty Cook
>  
>  
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