Beef Balls

Ingredients

• One large pint of chopped beef
• One scanty pint of fine bread-crumbs
• One and a-half tea-spoonfuls of salt
• One-half tea-spoonful of pepper
• One tea-spoonful of sage
• One table-spoonful of butter
• One egg
• One small stalk of celery
• One sprig of parsley
• One table-spoonful of chopped onion
• Milk to moisten the whole

Method

1. 1

   Add the seasoning to the bread-crumbs; then chop the onion, celery, and parsley fine, and mix with the chopped meat.

2. 2

   Add the beaten egg and stir in the milk until the mixture is moist enough to form into cakes.

3. 3

   Flour each side before frying in very hot fat for five minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 63. The excerpt below is the record exactly as published.

BEEF BALLS. One large pint of chopped beef. One scanty pint of fine bread-crumbs. ME A TS. 151 One and a-half tea-spoonfuls of salt. One-half tea-spoonful of pepper. One tea-spoonful of sage. One table-spoonful of butter. One egg. One small stalk of celery. One sprig of parsley. One table-spoonful of chopped onion. Milk to moisten the whole

Cook this with the app: pantry check, scaling, and the assistant.