Force-Meat Balls

Ingredients

• One cupful of any kind of cooked meat
• One salt-spoonful of salt
• One salt-spoonful of thyme
• One-half salt-spoonful of pepper
• One tea-spoonful of lemon juice
• One tea-spoonful of chopped parsley
• One table-spoonful of flour
• One table-spoonful of butter
• Yolk of one raw egg
• A few drops of onion juice

Method

1. 1

   Chop the meat very fine, and add the seasoning; beat the yolk of the egg and stir it into the meat; then make the mixture into balls the size of nutmegs, place them in a soup plate and sprinkle with flour, shaking the plate until the balls are all floured.

2. 2

   Place the butter in a frying-pan, and when it is brown, drop in the balls, and shake the pan occasionally until they are brown.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 30. The excerpt below is the record exactly as published.

FORCE-MEAT BALLS. One cupful of any kind of cooked meat. One salt-spoonful of salt. One salt-spoonful of thyme. One-half salt-spoonful of pepper. One tea-spoonful of lemon juice. One tea-spoonful of chopped parsley. One table-spoonful of flour. One table-spoonful of butter. Yolk of one raw egg. A few drops of onion juice

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