Beef Balls

Ingredients

• One pt. of cold chopped beef
• 1 scant pt. of bread crumbs
• a leaspoonful of salt
• 1/4 of a teaspoonful of pepper
• a tablespoonful of butter
• 1 egg
• a tablespoonful of chopped onion
• celery
• enough milk to moisten

Method

1. 1

   Combine all ingredients, form into balls, flour them, and fry in very hot fat for 5 minutes.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 15. The excerpt below is the record exactly as published.

a tablespoonful of butter, teaspoonful of onion juice, a cup of stock and saltspoonful of pepper, stir con- stantly but carefully until it just comes to the boiling point ; serve at once on buttered toast. —From "Table Talk," Philadelphia. 52 ApriL 22. — Ham Croquettes. Take 2 cups of fine-minced ham, or better I cup of ham and i of veal, mix well with ^ cup of bread crumbs. Add 2 tablespoonfuls of stock and season with i teaspoonful of salt and ^ teaspoonful of pepper. Add the yolks of 2 eggs, make into small balls, cover with tgg and bread crumbs and fry. — From "Table Talk," Philadelphia. 23. — Devilled Oysters. Put the oysters (about 50) into a saucepan and bring to the boiling point. Drain them, saving the liquor. Chop the oysters fine, add them to the liquor. Rub together 2 table- spoonfuls each of butter and flour. Stir this into the oysters until smooth and boiling. Add 4 tablespoonfuls of cream beaten with the yolks of 4 eggs. Take from the fire be- fore adding the last ingredients. Add a tea- spoonful salt and a grain of cayenne. Fill into individual dishes, cover lightly with crumbs and brown in the oven. They must be browned very quickly or they will curdle. Serve at once.— From "Table Talk," Phila- delphia. 53 April* 24. — Ragout of Beef and Tomato. Cut cold beef into small cubes ; to each pt. allow a gill of strained tomato. Put the tomato into the pan with a tablespoonful of butter, a pinch of salt and a little onion juice ; bring these to boiling point, add the beef, let it get very hot and serve. 25. — Mutton Cutlets with Mushrooms. Take the bones from mutton chops, and use the round lean portions. Brush them with melted butter and broil. Serve them on rounds of toasted bread, with mushroom sauce poured over. Sauce. — One pint of mushrooms, peel them and cut them in pieces, season and cook them in cream or milk for 10 minutes. 26. — Cream Hash. Make a cream sauce with i tablespoonful each of butter and flour and }4 a pint of milk. Stir until it boils ; add salt and pepper, then stir in carefully i pint of cold meat (veal or chicken). Heap the hash on toasted bread and cap each with a poached egg ; serve at once. 54 ApriL 27. — Tongue and Tomato Sauce. Chop cold tongue very fine, put it in a saucepan, with i tablespoonful of butter. When very hot heap on toasted bread and pour thin tomato sauce over it. 28, — Onion Omelet. Make a plain omelet with 6 eggs, and before folding over, add i small Spanish onion, chopped fine and fried in a little butter ; serve at once. 29. — Tripe with Ojrsters. Simmer ^^ a lb. of well-washed tripe for % of an hour in slightly salted water ; take out the tripe ; add to the water in which the tripe was cooked, a little butter, flour, salt and pepper. Return the tripe and a dozen oysters, simmer until the oysters are cooked and serve, 30. — Duck and Currant Jelly. Cut cold roast duck into small pieces ; put them into a saucepan, with a tablespoonful of butter ; let it simmer until very hot ; add 2 tablespoonfuls of jelly and a ]4 teaspoonful of mixed mustard stirred into the jelly; mix all together ; serve with toast points. 65 MAY, 1.— Egg Timbale. Beat six eggs without separating ; add to them Y2 a cup of rich cream, a j4 teaspoon- ful salt, a saltspoonful of pepper; grease or- dinary custard cups ; pour in the mixture ; stand in a pan of boiling water, and cook in the oven slowly until timbales are set in the centre. Turn into a heated dish and pour around cream sauce. — From "Table Talk," Philadelphia. 2.— Beef Balls. One pt. of cold chopped beef, i scant pt. of bread crumbs, a leaspoonful of salt, ^ of a teaspoonful of pepper, a tablespoonful of but- ter, I egg, a tablespoonful of chopped onion, ' - . ipg^ celery; enough milk to hole. Add the seasoning to bs, then the onion and celery ; add the meat, then the egg May. beaten ; lastly stir in the milk ; make into bitlls, flour them and fry 5 minutes in very hot fat. 3. — Creamed Fish. Pick cold cooked fish to pieces and remove all the bones. Make a cream sauce with z tablespoonfuls each of butter and flour, 2 cups of milk and a dash of cayenne and "^ a teaspoonful of salt. Butter a pudding dish, put in a layer of fish, a layer of sauce, and continue until the dish is full. Spread crumbs and bits of butter on top, and bake 20 min- utes in a hot oven. 4. — Hash Piquante. Fry 2 sliced onions in 2 tablespoonfuls of butter until well browned. Add J^ a pt, of stock, I teaspoonful of Worcestershire sauce, I of tarragon vinegar and i of curry powder, a pinch of sugar, salt and pepper. Let this come to a boil and then sin hour. Thicken with 1 tables Put into this sauce a pound mutton. Serve with c 57 May^ 5. — Creamed Liver. Cut 2 lbs. of liver into small pieces ; cover with cold water for 10 minutes and drain. Heat 3 tablespoonfuls of butter and put in the liver ; season with salt and pepper, and cook slowly for 10 minutes, browning it on all sides; then take up the liver and put where it will keep warm. Put i slice of onion in the frying-pan and cook i minute; add 3 teaspoonfuls of flour and cook con- stantly, stirring until it begins to froth. Draw the pan back and add i pint of warmed milk to it, stirring carefully ; let it come to a boil. Put the liver in this and serve. 6. — Boudins. Heat I tablespoonful of butter in a sauce- pan, and add 2 tablespoonfuls of bread crumbs and }4 a cupful of stock. Take this from the fire and add i pt. of finely chopped chicken meat, i tablespoonful of chopped parsley, a i^ of a nutmeg grated, salt and pepper, and the yolks of 2 eggs slightly beaten. Mix thoroughly and pour into small cups. Half fill a baking-pan with boiling water, set the cups in and bake 20 minutes. 58 May. When done turn out on a hot platter and pour a cream sauce around. 7. — Blanquette of Veal and Ham. Mix together over the fire 1 tablespoonful each of butler and flour. Add ^ of a tea- spoonful of salt, J^ of a teaspoonful of pepper

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