Minced meat with binder and seasonings made into balls, crumbed and fried (Walsh 1859, etc)
Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;
335. Beat half a pound of lean veal or pork and half a pound of suet well in a mortar, put in three eggs, and some grated bread; season it with pepper, salt, nutmeg, and lemon-peel, two cloves, and a blade or two of mace. Make it into small balls, and fry them a light brown.
Another Receipt.- A pound of fresh suet, one ounce of ready- dressed veal or chicken chopped fine, bread crumbs, a little shalot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, and lemon thyme finely shred; beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll into small balls, and fry them in fresh lard, putting them in just as it boils up. When of a light brown, take them out and drain before the fire. If the suet is moist or stale, a great many more eggs will be necessary. Forcemeat balls made in this way are remarkably light; but being somewhat greasy, some people prefer them with less suet and eggs.
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