Beef Rissoles
1. Roll pie crust as thin as possible, and cut into rounds with a large biscuit cutter.
2. Mince cold, fully-cooked, leftover beef, roast, or steak. Season with salt and paprika, and moisten with stock or gravy to make the meat stick together.
3. Put a spoonful of this mixture into each round of paste, pinching the edges together carefully so that not a particle of the meat may escape.
4. Brush egg over the outside, and fry like doughnuts in deep fat. They will take 8 minutes to brown.
5. Drain on thick paper. (Now we would use paper towels.)
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