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 Beans, macaroni and potato formed into crumbed rissoles. It is known that this dish was taught at the Training Colleges for Teachers of Domestic Economy at West Hamstead and other places in the 1940’s  Making Rissoles National Training College of Domestic Science, Westminster, 1944  Original Receipt from ‘Pot-luck; or, The British home cookery book‘ by May Byron (Byron 1914)244 MACARONI RISSOLES (Kent) Take one teacupful of butter beans, which have been boiled till they are quite soft, half a teacupful of boiled macaroni, half a teacupful of cold mashed potatoes, the yolks of two eggs, pepper and salt, half a teacupful of brown bread crumbs – that is to say, the crumbs of bread which has been browned and dried in the oven. Cut the macaroni up into small pieces; mash the beans and potatoes; mix all together with half the quantity of breadcrumbs, bind them with the yolk of the egg, and shape them into small balls. Roll the balls in bread crumbs,  |
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