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Forced Meat Balls for Turtle Soup

Name: Forced Meat Balls for Turtle Soup
Yield: 1 servings
Ingredients: a very small part of the vealy part of a turtle; a very small quantity of boned anchovy; boiled celery; the yolks of one or two hard-boiled eggs; two tablespoons of sifted breadcrumbs; mace to taste; cayenne pepper to taste; salt to taste; a small quantity of warm butter; well beaten egg

From Good Things to Eat as Suggested by Rufus, 1911

Serves 1

Serve hot in the soup.

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 32. The excerpt below is the record exactly as published.

FORCED MEAT BALLS FOR TURTLE SOUP— Cut off a very small part of the vealy part of a turtle, mince it very fine and mix it with a very small quantity of boned anchovy and boiled celery, the yolks of one or two hard-boiled eggs, and two tablespoons of sifted breadcrumbs, with mace, cayenne pepper and salt to taste, a small quantity of warm butter, and well beaten egg

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