SC - Brawn Question

[Elaine Koogler]

Caitlin of Enniskillen wrote:
>I have found that no matter what rissole recipe you make, you can't 
>keep them around long!

I've given up on cooking goose at the next Boar Hunt - too expensive.

Now i'm considering making rissoles with a pork filling. Again, i'm 
cooking for 80-90 diners...

First: I thought of making them ahead of time, and refrigerating or 
freezing them. Would this be possible?

Second: There's a functional grill on the stove at the site. Can i 
cook them that way, rather than frying in a pan, since i need all my 
burners?

Anahita