Forcemeat Balls (for Mock Turtle)

Ingredients

• Pounded veal
• udder
• butter
• bread crumbs
• milk
• chopped parsley
• shollot
• yolks of 3 hard-boiled eggs
• pepper
• salt
• curry powder or cayenne
• yolks of 2 uncooked eggs

Method

1. 1

   Take the pounded veal and rub through a sieve, with an equal quantity of udder, or if there is no udder at hand one third of the quantity of butter will do instead.

2. 2

   Then place the bread crumbs into a stewpan and mix with a very small quantity of milk, enough to moisten it.

3. 3

   Add to this the chopped parsley and shallot, and mix well until they have become a paste; pour it through a sieve and leave to cool.

4. 4

   When cold pound it and mix well together.

5. 5

   Have ready the yolks of three hard-boiled eggs, add these and some pepper and salt, curry powder or cayenne for seasoning; then add the yolks of the two uncooked eggs, rub all well together, and shape into balls.

6. 6

   Place in the soup ten or fifteen minutes before serving.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 76. The excerpt below is the record exactly as published.

Forcemeat Bails (for Mock Turtle)—Ingredients— Pounded veal, udder, or butter, bread crumbs, milk, chopped parsley, shollot, yolks of 3 hard-boiled eggs, pepper, salt, curry powder or cayenne, yolks of 2 uncooked eggs

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