Forcemeat Balls for Soup

Ingredients

• 2 tablespoonfuls breadcrumljs.
• 2 tablespoonfuls minced veal.
• I tablespoonful minced ham.
• 1 teaspoonful grated lemon rind.
• 2 ozs. butter.
• I tablespoonful mixed suet.
• Salt and pepper.
• Dust of powdered sweet herbs.
• I dessertspoonful minced parsley.
• I egg.
• ^ teaspoonful Liebig Company’s extract of meat.

Method

1. 1

   Put all ingredients except butter and egg into a basin; add sufficient well beaten egg to form a paste.

2. 2

   Work well together with a wooden spoon.

3. 3

   Form into balls about the size of a good-sized filbert and roll in flour.

4. 4

   Heat butter in a frying-pan till slightly brown; fry the balls to a nice brown; drop into soup a few minutes before serving.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 79. The excerpt below is the record exactly as published.

FORCEMEAT BALLS FOR SOUP, 2 tablespoonfuls breadcrumljs. 2 tablespoonfuls minced veal. I tablespoonful minced ham. 1 teaspoonful grated lemon rind. 2 ozs. butter. I tablespoonful mixed suet. Salt and pepper. Dust of powdered sweet herbs. I dessertspoonful minced parsley. I egg. ^ teaspoonful Liebig Company’s extract of meat.

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