_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.
[Illustration: 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.