Calf’s-Liver Balls for Soups

Ingredients

• Trim off the skin from half a Calf’s Liver
• 4oz. of chopped beef-suet
• a slice of bread that has been soaked in milk and pressed dry
• 1 table-spoonful of finely-chopped parsley
• a small quantity of any herb in powder
• salt to taste
• pepper to taste
• the beaten yolks of four eggs
• the whites of two

Method

1. 1

   Chop liver finely and mix with beef-suet, soaked bread, parsley, herbs, salt, and pepper.

2. 2

   Bind with beaten yolks and whites of eggs.

3. 3

   Roll into small balls and boil in water for 30-35 minutes.

4. 4

   Serve in soup.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 91. The excerpt below is the record exactly as published.

Calf’s-Liver Balls for Soups. — Trim off the skin from half a Calf’s Liver, and chop it finely ; mix with it 4oz. of chopped beef-suet, a slice of bread that has been soaked in milk and pressed dry, 1 table-spoonful of finely-chopped parsley, a small quantity of any herb in powder, and salt and pepper to taste. Mix the ingredients well, and bind them together with the beaten yolks of four eggs and the whites of two

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