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Meat Balls

Meats

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;

Forcemeat Balls.
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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