Forcemeat Balls
From The recipe book of "Atora" the good beef suet, 1930
Presented as published in 1930. 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 The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 15. The excerpt below is the record exactly as published.
forcemeat balls, cooked in the baking tin (p. 47). Rabbit, stuffed and roasted is de- licious. The rabbit should be covered with slices of bacon and well basted to prevent the flesh getting dry. Herrings, Fresh Haddock, etc., stuffed and baked, provide another tasty variation from the usual methods. Stuff the fish and bake in a moderate oven, basting at intervals. 46 STUFFING 4-oz. Breadcrumbs. 4-0z. Shredded ATORA 2 Eggs. 2-oz. Ham or lean Bacon chopped into dice. 1}3-tablespoonfuls chopped Pars- ley. 1 teaspoonful Thyme. }j-teaspoonful Marjoram. 1 good pinch Nutmeg. 1 pinch Mace. Juice and grated rind of 1 Lemon. Salt and Pepper. Mix dry ingredients in a basin with the lemon juice, add the eggs and mix well. Sufficient for a Turkey up to 9-lbs.—for a larger bird increase in proportion. TO STUFF A FOWL Cut off the neck where it joins the body, leaving plenty of loose skin. Place a square of breadcrust in first to prevent the stuffing falling into the carcase, then press the stuff- ing in lightly but firmly, and skewer or sew the skin over. The carcase may also be filled for forcemeat, or with boiled chest- nuts, chestnut puree, sausages or sausage meat. FORCEMEAT BALLS Recipe as for ‘‘Stuffing’’ (p. 46). Make the mixture into balls, cover with beaten egg
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