Beef Forcemeat Balls

Ingredients

• 1/2 pound lean beef
• 1 even teaspoonful salt
• 1/2 teaspoonful pepper
• 1/2 teaspoonful grated nutmeg
• 2 slices of stale bread
• 1 tablespoonful butter
• 1 tablespoonful of very finely chopped onion
• the yolk of 2 eggs
• the beaten white of 1 egg

Method

1. 1

   Chop or grind beef, season with salt, pepper, and nutmeg.

2. 2

   Soak bread in cold water, press out water, measure.

3. 3

   Cook onion in butter for 5 minutes, add soaked bread, stir for 6 minutes.

4. 4

   When cold, mix meat and bread, add egg yolks and beaten egg white.

5. 5

   Form into small balls, dust with flour, cook in boiling soup for 8 minutes.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 54. The excerpt below is the record exactly as published.

Beef Forcemeat Balls. — Chop fine or grind in a meat grind- er Yt pound lean beef, season with 1 even teaspoonf ul salt, Yt tea- spoonful pepper, Ys teaspoonful grated nutmeg. Soak 2 slices of stale bread, without the rind, in cold water till soft, press out in a towel and measure it ; there should be Yt pi^t Place a saucepan with 1 tablespoonful butter over the fire, add 1 tablespoonful of very finely chopped onion, cook 5 minutes without browning; then add the soaked bread, stir 6 minutes over the fire; when cold mix the meat and bread together, add the yolk of 2 eggs, and the beaten white of 1 egg

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