roll into balls with the hands about a teaspoon. Put dry flour on
both hands, use saltspoon of mixture, or make a long roll and cut
off ends and make into balls ; have deep saucepan half full of boil*
ing water, put in egg balls and let them boil till they come to top,
then take out with strainer, put in soup when ready to serve, or some
cook them in soup. They are also nice served with other dishes ; or
to yolks of three eg^s use one raw yolk and omit the salad piL
Some use the raw white of the egg rather than yolk and also care-
fully fry brown in butter or any nice fat : then place in tureen and
pour over the soup. For Farina Balls, boil quart milk✪ Oyster Soup in custard
kettle, add salt and tablespoon butter, and thicken with farina.
Cook well, and when cold stir one whole egg and one yolk through
the mixture. Make into balls or shape with spoon, and drop in the
boiling soup just before serving. For Force-meat Balls, add to
pound chopped beef one egg, a small lump butter, a cup or less of
Dread-crumbs ; season with salt and pepper, and moisten with the
water from stewed meat✪ Force-meat Balls ; make in balls and fry brown ; or take slices
of raw veal and a little salt pork, and chop very fine with a slice of
wheat bread. Season highly with pepper, salt, tomato catsup, and
chopped lemon peel, moisten with two well-beaten eggs, and roU
into balls as large as a walnut, with floured hands. Fry the balls
in butter to a dark brown, and let them cool : turn into the soup and
boil about ten minutes. Or for Veal Balls take half pint each
minced cooked veal and bread-crumbs with half giU chopped suet
seasoned with salt, pe{)per and any sweet herbs liked. Add beaten
egg sufficient to make into balls and fry brown. These are used for
the richer soups such as Calf s-head, eta For Force-meat Balls for
Fish Soups J pick meat from the shell of the lobster, and pound it,
with the soft parts, in a bowl ; add six stalks boiled celery, the yolK
of a hard-boiled egg, salt, cayenne and little mace, and gill or mora
of bread-crumbs. Continue pounding till the whole is well mixed ;
melt two tablespoons butter and add with two well-beaten eggs ;
make into balls about an inch in diameter, and fry brown, rlace
in tureen, add soup and serve. Some add half an anchovy, pounded.
For Oerman Baits, mix together butter and cracker-crumbs into a
firm round ball and drop into soup a short time before serving.
These are especially nioe for Chicken Soup. Putting slices of
lemon and hard-boiled eggs in tureen and adding soup makes a
dainty dish, and where the eggs are not sliced, but simply the whole
boiled yoUk used it is certainly "fit to set before the king."
Cr(yutons. — ^Tnese are different shapes of bread, without crust,
cut and fried or toasted. For Soups, cut in dice about third of an
inch square or even less and fry in butter in frying-pan or in a ket-
tle of smoking-hot fat like fritters till a golden brown, drain and add
to tureen or put a spoonful in each dish and add soup. Some
simply toast the breaa, then cut it ; or butter or not as wished, cut
and toast in oven, serving as above. Crackers crisped in oven are
Kjt
SOUPS. 601 ✪ Marrow Dumplings
Page 521 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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roll into balls with the hands about a teaspoon. Put dry flour on
both hands, use saltspoon of mixture, or make a long roll and cut
off ends and make into balls ; have deep saucepan half full of boil*
ing water, put in egg balls and let them boil till they come to top,
then take out with strainer, put in soup when ready to serve, or some
cook them in soup. They are also nice served with other dishes ; or
to yolks of three eg^s use one raw yolk and omit the salad piL
Some use the raw white of the egg rather than yolk and also care-
fully fry brown in butter or any nice fat : then place in tureen and
pour over the soup. For Farina Balls, boil quart milk in custard
kettle, add salt and tablespoon butter, and thicken with farina.
Cook well, and when cold stir one whole egg and one yolk through
the mixture. Make into balls or shape with spoon, and drop in the
boiling soup just before serving. For Force-meat Balls, add to
pound chopped beef one egg, a small lump butter, a cup or less of
Dread-crumbs ; season with salt and pepper, and moisten with the
water from stewed meat ; make in balls and fry brown ; or take slices
of raw veal and a little salt pork, and chop very fine with a slice of
wheat bread. Season highly with pepper, salt, tomato catsup, and
chopped lemon peel, moisten with two well-beaten eggs, and roU
into balls as large as a walnut, with floured hands. Fry the balls
in butter to a dark brown, and let them cool : turn into the soup and
boil about ten minutes. Or for Veal Balls take half pint each
minced cooked veal and bread-crumbs with half giU chopped suet
seasoned with salt, pe{)per and any sweet herbs liked. Add beaten
egg sufficient to make into balls and fry brown. These are used for
the richer soups such as Calf s-head, eta For Force-meat Balls for
Fish Soups J pick meat from the shell of the lobster, and pound it,
with the soft parts, in a bowl ; add six stalks boiled celery, the yolK
of a hard-boiled egg, salt, cayenne and little mace, and gill or mora
of bread-crumbs. Continue pounding till the whole is well mixed ;
melt two tablespoons butter and add with two well-beaten eggs ;
make into balls about an inch in diameter, and fry brown, rlace
in tureen, add soup and serve. Some add half an anchovy, pounded.
For Oerman Baits, mix together butter and cracker-crumbs into a
firm round ball and drop into soup a short time before serving.
These are especially nioe for Chicken Soup. Putting slices of
lemon and hard-boiled eggs in tureen and adding soup makes a
dainty dish, and where the eggs are not sliced, but simply the whole
boiled yoUk used it is certainly "fit to set before the king."
Cr(yutons. — ^Tnese are different shapes of bread, without crust,
cut and fried or toasted. For Soups, cut in dice about third of an
inch square or even less and fry in butter in frying-pan or in a ket-
tle of smoking-hot fat like fritters till a golden brown, drain and add
to tureen or put a spoonful in each dish and add soup. Some
simply toast the breaa, then cut it ; or butter or not as wished, cut
and toast in oven, serving as above. Crackers crisped in oven are
Kjt
SOUPS. 601