Forcemeat Balls of Fresh Pork and Veal

Ingredients

• 4 ounces finely chopped veal
• 4 ounces fine-chopped fresh pork
• 1 even teaspoonful salt
• 1/4 even teaspoonful pepper
• 1/4 teaspoonful grated nutmeg
• 1 cupful stale bread soaked in cold water
• 1/2 tablespoonful butter
• 1 whole egg
• the yolk of 1 egg

Method

1. 1

   Melt butter in a saucepan, add bread, and stir for 5 minutes over the fire.

2. 2

   Remove and when cold, mix with veal, pork, salt, pepper, nutmeg, and eggs.

3. 3

   Form into small balls rolled in flour and boil in boiling soup or salted water for 8 minutes.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 60. The excerpt below is the record exactly as published.

% tablespoonful butter and some salt ; boil the rice till tender and thick ; take it from the fire, mix with 2 eggs, and, when cold, shape into balls, rolled in bread crumbs or fiour ; boil 6 min- utes in bouillon or salt water ; drop them into the soup when served. Forcemeat Balls of Fresh Pork and Yeal.— Four ounces finely chopped veal, 4 ounces fine-chopped fresh pork (the best way is to take 1 pork chop), 1 even teaspoonful salt, y, even teaspoonful pepper, Y^ teaspoonful grated nutmeg, 1 cupful stale bread soaked in cold water, pressed out in a towel, and then measured, V, table- spoonful butter, 1 whole egg, and the yolk of 1 egg

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