Force Meat Balls for Soup

Ingredients

• One cupful of cooked veal or fowl meat
• a handful of fine bread crumbs
• the yolks of four hard-boiled eggs
• a tablespoon of milk
• a half teaspoon of flour
• two beaten eggs
• pepper
• salt

Method

1. 1

   Mix minced meat with bread crumbs, yolks of hard-boiled eggs rubbed smooth with milk, season with pepper and salt, add flour, and bind with beaten eggs.

2. 2

   Form into balls the size of nutmegs and drop into soup about twenty minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 21. The excerpt below is the record exactly as published.

FORCE MEAT BAILS FOR SOUP. One cupful of cooked veal or fowl meat, minced; mix with this a hand- ful of fine bread crumbs, the yolks of four hard-boiled eggs rubbed smooth together with a tablespoon of milk; season with pepper and salt; add a half teaspoon of flour, and bind ail together with two beaten eggs

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