Beef Balls

Ingredients

• half a pint of meat
• one small cupful of crumbs, bread or cracker, rolled and sifted
• salt and pepper to taste
• one egg well beaten
• any soup or stock you may have

Method

1. 1

   Chop cold roast beef very fine, freeing it from bits of gristle, but leaving in the fat.

2. 2

   Moisten the whole with any soup or stock, add a little Worcestershire sauce, heat all together, and then stir in one beaten egg.

3. 3

   Set the mixture away to cool.

4. 4

   When cold, form into balls, roll in egg and fine crumbs, and fry in a wire basket for two minutes.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 8. The excerpt below is the record exactly as published.

Beef Balls. — Chop cold roast beef very fine, freeing it from bits of gristle, but leaving in the fat. To half a pint of meat, put one small cupful of crumbs, bread or cracker, rolled and sifted ; salt and pepper to taste. Moist- en the whole with any soup or stock you may have, add a little Worcester- shire sauce, heat all together, and then stir in one egg well beaten

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