Forcemeat Balls, 1

Ingredients

• 3 table-sps. crumbs
• 1 table-sp.chopped suet
• 1 tea-sp. chopped parsley
• £ tea-sp. mixed herbs
• A little grated lemon rind
• Pepper
• Salt
• Enough egg to bind
• A little flour

Method

1. 1

   Chop the suet finely and mix with breadcrumbs, parsley, herbs, lemon rind, pepper, and salt.

2. 2

   Bind with beaten egg.

3. 3

   Form into small balls and poach in boiling salted water for 10 minutes.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 497. The excerpt below is the record exactly as published.

A little grated lemon rind may be added if wished. This forcemeat may be used for stuffing poultry and other birds, &c., also for making forcemeat balls. 1283. Walnut Stuffing Make in the same way as Potato Stuffing (Re- cipe 1277), omitting the onion and adding 4 to 6 oz. shelled walnuts finely chopped. This stuffing is very good in ducks and rabbits. 1284. Whiting Farce (Farce Mousseline) J lb. whiting. | Seasoning. | white of egg. | 2 tab. -sps. double cream This is a very fine and delicate farce, suitable for fish entries. Weigh the flesh of the whiting free from skin and bone. Put it into a mortar and pound it well with the white of egg and seasoning to taste of pepper, salt, and a pinch of spice. Then rub this through a fine sieve and put it into a small saucepan or basin. Stand the saucepan in a tin with a little broken ice round it and mix the puree well with a wooden spoon, adding the cream, slightly beaten, by degrees. Not more than a tea- spoonful of cream must be added at a time, and the mixture must be well beaten to make it light. Before using the farce it will be as well to test a small piece in boiling water or stock. If after 2 or 3 minutes’ cooking it is of a nice con- sistency, the farce may be used as it is, but if too hard, add more cream, or if too soft, a little more white of egg. PART II BALLS, DUMPLINGS, AND QUEN- ELLES FOR GARNISH 1285. Bread Dumplings 1 tea- cupful bread- crumbs. 1 oz. butter. 1 egg. A pinch of nutmeg. A pinch of sugar. Pepper. Salt. Put the butter into a basin and beat it to a cream. Add the egg and seasoning and then the bread- crumbs by degrees. Stir well together and then set the mixture aside in a cool place for an hour at least. Form it into small balls the size of a marble and boil in soup for 10 minutes. 1286. Cheese Balls or Quenelles for Soup \ tea- cupful bread- | Salt. Pepper. crumbs. Beaten egg. 1 oz. grated cheese. I Use rather soft cheese for these. Mix it with the bread-crumbs, season with pepper and salt and bind all together with a little beaten egg. Then form into very small balls, using a little flour, dip them into beaten egg and drop into boiling stock or water. Cook about 3 minutes, lift them out with a draining spoon and they are ready for serving in soup. Note. — These may be made quenelle-shaped if preferred. 310 COOKERY FOR EVERY HOUSEHOLD 1287. Egg Balls 3 hard-boiled yolks. I Salt. Cayenne. Raw yolk of egg. | A little flour. Pound the hard-boiled yolks in a mortar with seasoning and enough raw yolk to form a smooth paste. Put the mixture on a floured board, and divide it into small portions. Roll these into balls with a little flour and poach them very carefully for 3 or 4 minutes in salted water. Lift out with a draining spoon and serve in soup, or as a garnish for fish, &c. These balls may also be fried a golden brown, in which case it would be better to give them an extra coating of white of egg and flour before putting them in the fat. Notes. — Sometimes the whole hard-boiled egg is used for making these balls. The mixture should then be sieved in order to make it perfectly smooth. A little grated Parmesan cheese may be added. 3 table-sps. crumbs. 1 table-sp.chopped suet. 1 tea-sp. chopped parsley £ tea-sp. mixed herbs. A little grated lemon rind. Pepper. Salt. Enough egg to bind. A little flour. 1288. Forcemeat Balls, 1 bread- Chop the suet very finely and put it in a basin with the bread-crumbs, and parsley finely chopped. Add the herbs finely powdered, grated lemon rind, pepper and salt, and mix all together with the tips of the fingers. Beat up one egg, or one yolk of egg with a little milk, and add enough of this to bind all together. Form into small balls with a little flour, and poach them in boiling salted water for 10 minutes, or they may be dipped in beaten egg, and baked or fried in butter until a golden brown. Note. — A piece of butter the size of a walnut may be used instead of the suet — it will require to be rubbed into the bread-crumbs. 4 table-sps. cooked meat 4 table-sps. breadcrumbs \ tea-sp. mixed herbs. 1 tea-sp. choppcdparsley dessert- sp. melted butter. 1 yolk of egg. Seasoning. A little flour 1289. Forcemeat Balls, 2 1 Chop the meat very finely, and mix it with the other dry ingredients, seasoning to taste. Add the melted butter, and bind all together with the yolk of an egg. Form into small balls, using a little flour to make them dry. Throw them into a little boiling water or stock, and boil them slowly for 10 minutes. Drain and serve in soup or as directed.- If preferred, the balls may be fried in a little butter. 1290. Forcemeat Balls, 3 | lb. sausage meat. [ 1 yolk of egg. 2 oz. bread. | Seasoning. A little flour. Soak the bread in cold water, squeeze it dry, and add it to the sausage meat. Add more seasoning if necessary and bind all together with yolk of egg. Form the mixture into small balls the size of a marble, coating them with flour. Throw them into boiling stock or salted water, boil for 10 minutes and drain. Or. if preferred, fry them until brown in a little butter or dripping. 1291. Liver Balls for Soup 3 oz. chicken fivers. 1 tea-sp. chopped parsley

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