Forcemeat Balls

Ingredients

• half a pound of veal
• the same quantity of suet
• a few sweet herbs
• a small nutmeg grated
• a little lemon-peel cut very fine
• some pepper
• some salt
• the yolks of two eggs

Method

1. 1

   Cut veal and suet fine, beat in a mortar.

2. 2

   Mix with herbs, mace, nutmeg, lemon-peel, pepper, salt, and egg yolks.

3. 3

   Roll into small balls and fry until brown, or boil in water for a few minutes if using with white sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 119. The excerpt below is the record exactly as published.

Forcemeat Balls. Cut fine half a pound of veal and the same quantity of suet, and beat them in a mortar. Shred fine a few sweet herbs, a little dried mace, a small nutmeg grated, a little lemon-peel cut very fine, some pepper and salt, and the yolks of two eggs

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