Forcemeat Balls for Mock Turtle Soups

Ingredients

• Lean of neck of veal, 4 oz.
• beef-kidney suet, 4 oz.
• bread-crumbs, 3 oz.
• minced parsley, large dessertspoonful
• thyme or marjoram, small teaspoonful
• eggs, 2

Method

1. 1

   Mix all ingredients and roll into balls.

2. 2

   Boil in a little soup for 12 minutes.

3. 3

   Avoid boiling in the soup itself to prevent fat escaping.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 163. The excerpt below is the record exactly as published.

FORCEMEAT BALLS FOR MOCK TURTLE SOUPS. The French forcemeat, No. 17 of the present Chapter, is the most refined and appropriate forcemeat to serve in mock turtle, but a more solid and highly seasoned one is usually added to it in this country. In very common cookery the ingredients are merely chopped small and mixed together with a moistening of eggs ; but when the trouble of pounding and blending them properly is objected to, we would recommend the common veal forcemeat No. 1, in preference; as the undressed veal and suet, when merely minced, do not produce a good effect. Four ounces each of these, with an ounce or so of the lean of a boiled ham, and three ounces of bread-crumbs, a large dessert- spoonful of minced parsley, a small portion of thyme or marjoram, a saltspoonful of white pepper, twice as much or more of salt, a little cayenne, half a small nutmeg, and a couple of eggs, well mixed with a fork first to separate the meat, and after the moistening is added, with the fingers, then rolled into balls, and boiled in a little soup for twelve minutes, is the manner in which it is prepared ; but the reader will find the following receipt very superior to it Kasp, that is to say, scrape with a knife clear from the fibre, four ounces of veal, which should be cut into thick slices, and taken quite free from skin and fat ; chop it fine, and then pound it as smoothly as possible in a large mortar, with three ounces of the rasped fat of an unboiled ham of good flavour or of the finest bacon, and one of butter, two ounces of bread-crumbs, a tablespoonful of the lean of a boiled ham, should it be at hand, a goed seasoning of ca}renne, nutmeg, and mace, mixed together, a heaped dessertspoonful of minced herbs, and the yolks of two eggs; poach a small bit when it is mixed, and add any further seasoning it may require ; and when it is of good flavour, roll it into balls of moderate size, and boil them twelve minutes ; then drain and drop them into the soup. No forcemeat should be boiled in the soup itself, on account of the fat which would escape from it in the process • a little stock should be reserved for the purpose. Very common: — Lean of neck of veal, 4 oz. ; beef-kidney suet, 4 oz., both finely chopped ; bread-crumbs, 3 oz. ; minced parsley, large dessertspoonful; thyme or marjoram, small teaspoonful; lean of boiled ham, 1 to 2 oz. ; white pepper, 1 saltspoonful; salt, twice as much; | small nutmeg; eggs, 2

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