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 Boarding’ in the Thicket: Reminiscences and Recipes of Early Big Thicket Boarding Houses.
3 pounds lean beef roast seasoned with salt and pepper
1 green pepper, chopped
1 small onion, chopped
3 cups boiled rice
1 teaspoon savory seasoning
1/2 teaspoon nutmeg
1 teaspoon 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.