Forcemeat Balls

Ingredients

• ten or twelve oysters
• four ounces of finely-grated bread-crumbs
• a table-spoonful of chopped parsley
• half a tea-spoonful of grated lemon-rind
• a little salt
• a little cayenne
• a little mace
• the unbeaten yolk of an egg
• a little of the oyster liquor

Method

1. 1

   Strain oysters, mince finely, mix with bread-crumbs, parsley, lemon-rind, salt, cayenne, and mace.

2. 2

   Bind with egg yolk and oyster liquor, form into balls, and they are ready for use.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 783. The excerpt below is the record exactly as published.

forcemeat balls at the top, and pour over them a quarter of a pint of veal stock, flavoured with lemon- juice. Line the edges of the dish with a good crust, cover it with the same, and bake in a moderate oven. Though forcemeat balls are an improvement to the i^ie, they may be- dispensed with. They are made as follows: — Strain ten or twelve oysters from their liquid,, mince them very finely, and mix them with four ounces of finely-grated bread-criunbs, a table-spoonful of chopped parsley, half a tea- spoonful of grated lemon-rind, and a little salt, cayenne, and mace. Mix these ingredients thoroughly. Bind them together with the un- beaten yolk of an egg and a little of the oyster liquor

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