Forcemeat Balls for Soups

Ingredients

• One teacupful of beef marrow
• four eggs
• a little chopped parsley
• three tablespoonfuls of sweet milk
• bread crumbs enough to make into little balls

Method

1. 1

   Rub the marrow to a cream; add the beaten eggs, season with pepper and salt, add the milk, and bread crumbs enough to make into little balls the size of a pigeon's egg.

2. 2

   Let them stand half an hour before boiling; boil ten minutes in beef soup.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 10. The excerpt below is the record exactly as published.

ORCEMEAT BALLS" FOR SOUPS. One teacupful of beef marrow, four eggs, a little chopped par- sley, three tablespoonfuls of sweet rnilk. Rub the marrow to a cream; add the beaten eggs, season with pepper and salt, add the milk, and bread crumbs enough to make into little balls the size of a pigeon's egg. Let them stand half an hour before boiling; boil ten minutes in beef soup. 18 SOUPS. SOUP DUMPLINGS. One-half teacupful of butter, one-half teaspoonful of salt, yolks of four eggs. Beat the butter and yolks of the eggs to a cream; season with salt and lemon peel if you like; make them into a soft paste and drop them into the soup with a spoon. These are nice for potato soup. CALF'S LIVER DUMPLINGS. Grate two pounds of liver, rub three tablespoonfuls of butter to a cream, add six well beaten eggs; add this to the liver, season with garlic, marjoram, pepper and salt, and a little lemon peel; add bread crumbs enough to make into dumplings. Let them stand one hour before cooking. Boil ten minutes. If you do not like any of the seasoning, you can leave them out and season to taste. FISH. Fish are good and fresh if the gills are red, the eyes full, and the body of the fish firm and stiff. As soon as possible after fish are caught, remove all scales (these may be loosened by pouring on hot water), and scrape out entrails and every particle of blood and the white skin that lies along the back bone, being careful not to crush the fish more than is absolutely necessary in clean- ing. Kinse thoroughly in cold water, using only what is neces- sary for perfect cleanliness, drain, wipe dry, and place on ice un- til ready to cook. To remove the earthy taste from fresh water fish, sprinkle with salt, and let stand over night, or at least a few hours, before cooking; rinse off, wipe dry, and to completely ab- sorb all the moisture, place in a folded napkin a short time. Fresh water fish should never be soaked in water except when frozen, when they may be placed in ice-cold water to thaw, and then cooked immediately. Salt fish may be soaked over night in cold water; if very salt, change it. Fish should always be well cooked, being both unpalatable and unwholesome when un- derdone. For boiling, a fish-kettle is almost indispensable, as it is very difficult to remove a large fish without breaking from an ordinary kettle. The fish-kettle is an oblong boiler, in which is suspended a perforated tin plate, with a handle at each end, on which it is lifted out when done. From this tin it is easily slip- ped off to the platter on which it goes to the table. When no fish- kettle is at hand, wrap in a cloth, lay in a circle on a plate, and set in the kettle. "When done the fish may be lifted out gently by the cloth and thus removed to the platter. In frying by dip- ping into hot fat or drippings (or olive oil is still better), a wire basket, in which the fish is placed and lowered into the fat, is a 20 FISH. great convenience. One of the most essential things in serving fish, is to have everything hot, and quickly dished, so that all may go to the table at once. Serve fresh fish with squash and green pease, salt fish with beets and carrots, salt pork and pota- toes with either. In cooking fish, care must be taken not to use the same knives or spoons in the preparation of it and other food, or the latter will be tainted with the fishy flavor. In boiling fish, allow five to ten minutes to the pound, according to thickness, after the water begins to boil. To test, pass a knife along a bone, and if done, the fish will separate easily. Kemove the moment it is done, or it will become "woolly" and insipid. Fish is made firmer if a little salt and vinegar is added to the water in which it is boiled. The water should be cold when the fish is put in, except in the case of salmon, when the water should be hot, to preserve the rich color. Garnishes for fish are parsley, sliced beets, fried smelts (for turbot), lobster coral (for boiled fish). WHITEFISH STEAMED. After cleaning the fish, salt it and wrap it in a clean white cloth and steam one hour. Dressing: Take a teacupful of butter, two tablespoonfuls of flour, and stir to a cream. Pour over this one pint of boiling water and let it come to a boil. Stir in two hard- boiled eggs chopped fine, pour the dressing over the fish and serve. BAKED FISH. Take a fish weighing five pounds after cleaing; salt it. Make a dressing of bread crumbs, salt, pepper, summer savory, and a piece of butter the size of a walnut. Sprinkle with pepper, salt, and add about half a pint of water. Bake one hour and a half. CREAM GRAVY FOR BAKED FISH. Have ready in a sauce-pan a cup of cream, diluted with four tablespoonfuls of hot water— lest it should curdle in heating — in which has been stirred carefully two tablespoonfuls of melted butter and a little chopped parsley

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