Beef Balls

Ingredients

• Mince very finely a piece of tender beef
• mince an onion
• some boiled parsley
• grated breadcrumbs
• season with pepper
• season with salt
• grated nutmeg
• lemon-peel
• moisten it with a beaten egg

Method

1. 1

   Mince the beef and onion finely, add boiled parsley, breadcrumbs, and seasonings.

2. 2

   Mix all together and moisten with a beaten egg.

3. 3

   Roll into balls, flour, and fry in boiling fresh dripping.

4. 4

   Serve with fried breadcrumbs or thickened brown gravy.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 168. The excerpt below is the record exactly as published.

season with salt, pepper and salad oil, and let it lie in the seasoning for at least one hour before cooking : then put it on oiled straws, between two thin slices from the neck of beef, which can afterwards be used up in other ways, and cook for twelve or fifteen minutes over a bright tire; dish it up, and serve with fried potatoes, and a sauce prepared thus : — Put a glassful of white wine in a stew-pan ; then mix into it one ounce of glaze and four tablespoonfuls of brown sauce (p. 329) ; boil up together, and add by degiees two ounces of fresh butter, working it in bit by bit ; when the butter has dis- solved, mix in a teaspoonful of chopped parsley, half the ENTREMETS. 303 juice of a lemon, and a tiny pinch of castor sugar. Pour over tlie meat and serve at once. Tlie fillet is best Avdien grilled. 51. Beef-steak Fie. Beat some rump steaks with a rolling-pin, and season them Avitli pepper and salt. Put a good crust round the side, lay in the steaks, with as much water as Avill half fill the dish. Put on the cover, and let it be thoroughly baked. Another Way. Take three pounds of tender steaks, and cut them into small pieces. Chop six shallots and mix them with half an ounce of pepper and salt ; strev/ some over the bottom of the dish, then put in a layer of steaks, then another of the seasonino- and so on till the dish is full. Add half a gill of mushroom catsup and the same quantity of gravy, or red port; cover with paste and bake for two hours. Large oysters, that have been parboiled and bearded, will form an agreeable addition, and their liquor may be used instead of the catsup and wine. 52. Beef Balls. Mince very finely a piece of tender beef, fat and lean ; mince an onion Avith some boiled parsley; add grated bread- crumbs, and season Avith pepper, salt, grated nutmeg, and lemon-peel ; mix all together, and moisten it with a beaten Qg

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