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Egg Balls

Eggs formed as spheres. (Hammond 1819, Mrs.B, etc)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

408. INGREDIENTS: 8 eggs, a little flour; seasoning to taste of salt.
Mode: Boil 6 eggs for 20 minutes, strip off the shells, take the yolks and pound them in a mortar. Beat the yolks of the other 2 eggs; add them, with a little flour and salt, to those pounded; mix all well together, and roll into balls. Boil them before they are put into the soup or other dish they may be intended for.
Time: 20 minutes to boil the eggs.
Average cost: for this quantity, 8d.
Sufficient: 2 dozen balls for 1 tureen of soup.

Original Receipt from 'The Lady’s Own Cookery Book, and New Dinner-Table Directory' of 1844

Eggs to fry as round as Balls.
Put three pints of clarified butter into a deep stewpan; heat it as hot as for fritters, and stir the butter with a stick till it turns round like a whirlpool. Break an egg into the middle, and turn it round with the stick till it is as hard as a poached egg. The whirling round of the butter makes it as round as a ball. Take it up with a slice; put it in a dish before the fire. Do as many as you want; they will be soft, and keep hot half an hour. Serve on stewed spinach.

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