Bombshells

Ingredients

• 16^ pounds meat
• 3 ounces salt
• 6 pounds flour
• 1 ounce pepper
• 1 pound onions
• Sweet herbs
• Water

Method

1. 1

   Cut meat from bones, chop with onions and herbs, season.

2. 2

   Make paste with flour, fat, salt, and water.

3. 3

   Form balls with meat, wrap in paste, boil according to size.

4. 4

   Serve with gravy made from bones.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 37. The excerpt below is the record exactly as published.

1 ounce pepper. 1 pound flour. 2 ounces salt, mint, and parsley. 1 pound bread. li pints vinegar. 1 pound onions. 2 quarts water. Cut the meat from the bone and into pieces of about half an inch thick and three inches square ; beat it well. Boil the onions, strain, and chop them up; MANUAL FOR ARMY COOKS. 03 clioi) 11}) tlio mint and parsley, and mix the whole with half the pepper and salt. Make a stiff hatter of flour and water; make the bread into crnmhs, add it to the hatter with the remaining x)<^PPGi* and salt. Now rub the mixture of onions, etc. , on the pieces of meat, or, if preferred, press the pieces on the mixture so that some adheres, then dip them into the batter, and run them as they are done upon a small spit, or l)it of wire, two pieces of lean to one of fat, and place them in a quick oven ; they will take from twenty to thirty minutes ; make a gravy from the bones and cuttings, to which add the vinegar, and also the mixture and batter that may be left. Serve very hot. BOMBSHELLS. (Sufficient for 22 men.) 16^ pounds meat. 3 ounces salt. 6 pounds flour. 1 ounce i)epper. 1 pound onions. Sweet herbs. Water

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