Beef Rissoles with Mashed Potatoes

Harvey House built their reputation on the freshness and excellence of their fare. Menus offered a wide array of mouth-watering choices. Wanda A. Landrey of Beaumont collected a number of Harvey House recipes for her book Boardin' in the Thicket: Reminiscences and Recipes of Early Big Thicket Boarding Houses.

3 pound lean beef roast seasoned with salt and pepper

1 green pepper, chopped

1 small onion, chopped

3 c. boiled rice

1 tsp. savory seasoning

1/2 tsp. nutmeg

1 tsp. grated lemon peel

salt and pepper to taste

bread crumbs

oil for frying

mashed potatoes

Boil seasoned beef until tender. Reserve stock. Grind meat and add chopped vegetables, rice and seasonings. Form in balls about the size of small hen eggs. Add a little more beef stock in needed for moisture. Bread meatballs and fry. Serve four balls on each mound of mashed potatoes topped with good brown gravy. Issue: February, 1992, Page 25

From the February 1992 issue.

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