Cookery for every household

Soak the bread in cold water, squeeze it dry, and add it to the sausage meat. Add more seasoning if necessary and bind all together with yolk of egg. Form the mixture into small balls the size of a marble, coating them with flour. Throw them into boiling stock or salted water, boil for 10 minutes and drain. Or. if preferred, fry them until brown in a little butter or dripping. 1291. Liver Balls for Soup 3 oz. chicken livers. 1 tea-sp. chopped parsley 1 table-sp. butter. 1 or 2 yolks of eggs. Seasoning. Egg and bread-crumbs. Wash and dry the livers. Cut them in pieces, and fry them a few minutes in the butter. Then pound them in a mortar with the parsley, yolk of egg, and seasoning to taste. When smooth, rub the mixture through a wire sieve, and allow it to cool. Form into small balls, using a little flour, egg and bread-crumb, and fry in boiling fat until brown. Drain the balls well and put them into the soup at the moment of serving. 1292. Marrow Balls 3 table-sps. breadcrumbs 1 table-sp. chopped marrow. 1 small egg. Pepper. Salt. A pinch of nutmeg. Chop the marrow very finely and mix it with the bread-crumbs. Season to taste and bind all together with yolk of egg. Form the mixture into small balls the size of a marble, using a little flour, and dip them in slightly beaten white of egg. Throw them into a little boiling water slightly salted, and boil them a few minutes until they begin to .float. Then lift them out with a perforated spoon, allowing the water to drain from them, and serve in soup. 1293. Potato Dumplings or Quenelles for Soup 2 or 3 large cooked i Salt. Pepper. A pinch of nutmeg. 1 tea-sp. flour. potatoes. 1 dessert- sp. butter. 2 yolks of eggs. The potatoes must be dry and mealy ; they should either be baked or boiled in their jackets. Remove the skins and rub them through a sieve. Cream the little piece of butter, add to it the yolks of eggs, and then the potatoes, flour and seasoning. Mix well together and set aside until firm. Form the mixture into small dumplings and cook them 5 minutes in boiling stock or broth. Note. — If preferred, the mixture may be made into small quenelles, shaping it with two teaspoons (see Recipe 1099). 1294. Sausage Meat Balls \ lb. sausage meat. A cupful soaked bread. Pepper. Salt. A pinch of mace. Beaten egg. A little flour. Soak a small quantity of stale bread in cold water, then squeeze it as dry as possible in a cloth and take the required quantity. Beat this with a fork until free from lumps, add the sausage meat and seasoning, mix well together and bind with beaten egg. Turn the mixture on to a floured board and divide it in pieces the size of a marble. Roll these into small balls with the help of a little flour, then dust some dry flour over them and shake it oS again. When all are ready, cook them in boiling soup or water for 10 or 12 minutes. 1295. Sponge Dumplings 1 gill milk. I 1 tea-sp. parsley. 1 oz. butter. 4 oz. flour. I Seasoning. 2 eggs. Put the milk and butter into a saucepan and bring them to the boil. Add the flour finely sifted,