Forcemeat Balls

Ingredients

• 2 tablespoonfuls bread crumbs
• Pepper, salt, cayenne
• 1 teaspoonful chopped parsley
• 2 teaspoonfuls chopped suet
• A little nutmeg
• Grated lemon rind
• 1 egg
• Dripping for frying

Method

1. 1

   Mix the dry ingredients, moisten with egg, form into balls the size of a nutmeg, and fry in a little dripping till brown.

2. 2

   If liked, a glass of port or claret may be added to the soup just before serving.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 6. The excerpt below is the record exactly as published.

forcemeat balls, and simmer 10 minutes. Imitation Hare Soup. 3 oz. gravy beef. 1 tablespoonful flour. 1 oz. butter. 1 onion. 2 cloves. 1 small carrot. Small piece of turnip. 1 quart water or stock. 1 bay leaf. 4 peppercorns. Sprig of parsley. 1 dessertspoonful mushroom ketchup. 1 teaspoonful Worcester Sauce. SOUP. 15 Forcemeat Balls. 2 tablespoonfuls bread crumbs. Pepper, salt, cayenne. 1 teaspoonful chopped parsley. 2 teaspoonfuls chopped suet. A little nutmeg. Grated lemon rind. 1 egg. Dripping for frying

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