Forcemeat Balls for Soup

Ingredients

• I cup cold chopped meat
• I teaspoon salt
• i teaspoon powdered thyme
• i teaspoon paprika
• I teaspoon chopped parsley
• I teaspoon lemon juice
• I teaspoon onion juice
• moisten with a tablespoon of beaten egg

Method

1. 1

   Add the seasonings to the chopped meat and moisten with a tablespoon of beaten egg.

2. 2

   Roll into balls the size of a hickory nut and brown in hot butter in a spider, shaking them about till crisp on every side.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 35. The excerpt below is the record exactly as published.

FORCEMEAT BALLS FOR SOUP I cup cold chopped meat \ teaspoon salt \ teaspoon powdered thyme \ teaspoon paprika I teaspoon chopped parsley I teaspoon lemon juice \ teaspoon onion juice Add the seasonings to the chopped meat and moisten with a tablespoon of beaten egg. Roll into balls the size of a hickory nut and brown in hot butter in a spider, shaking them about till crisp on every side. CECILS Melt one tablespoon of butter in a granite sauce- pan and add to it two tablespoons of soft bread crumbs. Take it from the fire, mix with it one cup of chopped rare roast beef seasoned with salt, pepper, a teaspoon of onion butter, a dash of Worcestershire sauce and a teaspoon of chopped parsley. Mix with the yolk of an egg slightly beaten and shape in very small cro-* Made Palatable 107 quettes. Flour, egg and crumb and fry in deep fat. Serve with tomato sauce, to which has been added a few drops of tabasco. FORCEMEAT CAKES 2 cups finely chopped meat I cup milk 1 teaspoon salt i teaspoon pepper 2 tablespoons butter 1 e gg 2 cups stale bread crumbs I cup dried bread crumbs Put the milk and stale bread in a double boiler and cook for ten minutes. Then remove from the fire and mash very fine with the back of a spoon. Add the butter, meat and seasoning. Shape the mixture into small flat cakes. Beat an egg, add to it two table- spoons of cold water and in this egg the forcemeat cakes. Then dip into dried bread crumbs. Put the cakes in a frying basket and fry brown in deep lard. Serve hot. PAPAS RELLENAS A Favorite Cuban Dish 5 large potatoes 1 cup cold roast beef 1 tablespoon butter 2 tablespoons cooked tomato 2 eggs 1 tablespoon flour 3 olives Pepper, salt, cayenne Boil the potatoes, pare and cut in halves length- wise. Scoop out the inside with a spoon, leaving the potato shell about one-half an inch. thick. Make a "piccadillo" to stuff them with. Chop very fine the ic8 Left-O^ers beef 9 put it in a spider with the butter and tomato. Cook till the mixture begins to look dry, add one well- beaten egg, a dust of cayenne, salt and pepper enough for seasoning and three olives finely chopped Stuff the potato halves with this mixture. Beat one egg light, add one tablespoon of flour and in this batter dip the half potatoes. Fry in boiling lard as you would croquettes. THE REMAINS OF A BOILED DINNER Winter squash can be served in a pie, sifting and seasoning it as if boiled for the purpose. Cold cab- bage may be put into hot spiced vinegar, served cold with vinegar, or heated with a little butter and pepper, salt if needed, and just a suspicion of vinegar. Cut it fine, heat thoroughly and serve very hot. Beets make good pickles. Turnips, carrots and pars- nips can all be warmed up. A favorite dish with many people is "red flannel hash," plain hash containing a little chopped beet. Look over the meat, cutting out all the gristle and soft fat. Chop it fine with some of the hard fat. Mince potatoes which have been boiled in the pot liquor. Use three times as much potato as meat. Chop with the potato a small quantity of the cabbage and some of the beets. For two quarts of potato- use half a pint of cabbage and one large beet. Mingle thoroughly with the meat. Pour some milk into a frying pan and turn in the hash, using enough to moisten thoroughly. Add two tablespoons of butter and season with pepper and salt if necessary. Be sure it is heated through. Serve with brown bread and pickles. — H. Annette Poole. PRESSED MEAT 2 cups cold roast beef ■J teaspoon allspice Made Palatable 109 £ teaspoon cinnamon J teaspoon ground cloves 1 teaspoon salt Mace Pepper 2 teaspoons gelatine 3 tablespoons cold water i cup boiling stock Cut the beef in a meat chopper with the largest knife. Season with allspice, cinnamon, cloves, salt, a dust of mace and black pepper. Dissolve the gela- tine in boiling brown stock. Mix the meat with the liquid and press it into a pint mold. Cover and set in a cold place for several hours to jelly. Serve on a platter, garnish with slices of cucumber or parsley and cut in neat slices. no Left-Overs BEEF LOAF 2 cups chopped cold beef 2 tablespoons chopped ham I cup stale bread crumbs Pepper Salt I teaspoon minced parsley I tablespoon onion juice I egg J cup milk Take the finely chopped cold roast beef, chopped ham and stale bread crumbs, season highly with salt and pepper, chopped parsley and onion juice. Mix a beaten egg with half a cup of milk and moisten the dry ingredients. It may require more milk ; the quan- tity depends somewhat on the dryness of the bread. Make the mixture so it will stick together well. Take a square of stout white paper and butter it thoroughly. Put the beef into it, shaping it in a square as if the paper held a small cream loaf. Fold the paper neatly over at each end so that the weight of the meat will keep it in place without tying. Put the parcel in a baking pan and set it in a hot oven for half an hour. Carefully remove the paper when baked and set the brown crusty loaf on a hot platter. Pour a tomato sauce over it, or serve with horse-radish cream sauce. CORNED BEEF SANDWICHES f cup chopped corned meat i cup fat meat I tablespoon butter Salt, pepper and mustard Chop corned beef very fine. To the meat add the fat chopped, a tablespoon of softened butter, and season to taste with salt, pepper and mustard. Mix it to a paste and spread between folds of brown or Made Palatable ill white bread. Minced roast beef may be used instead of corned beef. CURRY SANDWICHES 1 tablespoon curry powder 2 tablespoons butter Mix the curry with the butter till it is like a* cream. Spread it on slices of bread and between lay thin slices of roast beef, If the beef you wish to utilize is in such small scraps it cannot be used for sandwiches, chop it fine and spread between the butter folds. TONGUE SANDWICHES 1 cup finely chopped tongue i teaspoon made mustard i tablespoon soft butter i teaspoon paprika

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