Force-Meat Balls for Soup

Ingredients

• 1 cup of any cooked meat
• Yolk of 1 raw egg
• 1 saltsp. of salt
• 1 saltsp. of thyme
• 1 saltspoonful pepper
• 1 tablespoonful flour
• 1 teaspoonful lemon juice
• 1 tablespoonful butter
• 1 teaspoonful chopped parsley

Method

1. 1

   Chop the meat very fine; add the seasoning; beat the yolk of the egg, and add enough of it to moisten the meat; make it into balls the size of a nutmeg, put them in a soup plate, sprinkle them with flour, shake the plate until the balls are all floured; put the butter in an omelet pan, and when brown put in the balls, and shake the pan occasionally until the balls are browned.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 85. The excerpt below is the record exactly as published.

a saltspoonful pepper ; one teaspoonfal of melted butter. Moisten it with the beaten 3'olk or white of one raw egg^ using just enough to shape it easily into balls about the size of a walnut. Koll in flour and fry in butter ; the same as force-meat balls. They are sometimes boiled five minutes in the soup, but are better fried. Force-Meat Balls for Soup. 1 cup of any cooked meat. Yolk of 1 raw egg. 1 saltsp. each of salt and thyme. A few drops onion juice. % saltspoonful pepper. 1 tablespoonful flour. 1 teaspoonf ul lemon juice. 1 tablespoonful butter. 1 teaspoonf ul chopped parsle

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