Heat Balls of Beef, Mutton or Veal

Ingredients

• Two cups of cold roast meat chopped very fine
• three-quarters of a cup of very finely-grated bread crumbs
• a quarter of a pound of fat pickled pork chopped very fine
• a teacup of cold boiled potato also chopped fine
• one tablespoonful of butter warmed but not melted
• two of tomato catsup
• a teaspoonful of sweet marjoram
• half an one of sweet basil
• a piece of onion the size of a nutmeg
• pepper
• salt
• and one egg

Method

1. 1

   Chop the meat finely, leaving out fat and gristle.

2. 2

   Mix meat, potato, pork, crumbs, and seasoning.

3. 3

   Mix butter with egg yolk, beat egg white, and combine.

4. 4

   Form into balls, flatten to half an inch thick, and brown in hot drippings or lard.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 19. The excerpt below is the record exactly as published.

Heat Balls of Beef, Kutton or VeaL Two cups of cold roast meat chopped very fine, leaving out all the fat, brown skin and gristle, three-quarters of a cup of very finely-grated bread crumbs, a quarter of a pound of fat pickled pork chopped very fine, a teacup of cold boiled potato also chopped fine, one tablespoonful of butter warmed but not melted| two of tomato catsup, a teaspoonlM of sweet marjoram, half an one of sweet basil, a piece of onion the size of a nutmeg, chopped finely, pepper and salt, and one egg. Stir the meat, potatOy pork, crumbs, and seasoning all together, mix the butter with the yolk of the egg, then beat the white of the egg light, add it to the butter and yolk, and mix all together ; make the meat into balls, fiatten them half an inch in thiekness, and brown in hot sweet beef drippings, or nice lard, or half butter and half lard. * Stewed Tripe. Boil the tripe the day before it is wanted untQ a straw will run through it ; next day cut it in pieces half the sise of an oyster, and put it in a stew-pan with a pint of milk; rub a quarter of a pound of butter to a paste with a heapiag table- 14 COOKERY FROM E2CPERIENCE. BpoonAil of flour ; when the milk boib, stir in the batter and lour, add iait and pepper to yoar taste, a blade of maoe broken rp, and half a teaspoonful of whole allBpioe ; boil up, and serre ♦MUTTOH. For soup, the shoulder, neok or leg. For roasting, the hind-quarter or leg, the loin or breast. For boiling, the leg. For broiling, chops out from the loin, or the breast, and steaks lat from the leg. For stewing, chops from the fore-quarter, the neok or leg. * Leg of Mutton Boiled. W^ash the leg clean, put it in a Tcssel holding sufficient boiling water to cover it, add a tablespoonful of salt ; it will require a quarter of an hour for every pound of meat; serve with caper- sauce, drawn butter with chopped parsley, or with egg-sauee. A leg of mutton is much finer if hung for several days, or a week, if the weather permits, before it is cooked. * Leg of Mutton Stewed. Wash the leg clean, cover the bottom of a long and narrow stew-pan with slices of salt pork, bacon or fat ham (uncooked), lay the leg on these, cover it completely over with slices of the same, which may be skewered to keep them in their place, have some trimmings of uncooked veal, three carrots, scraped and out in slices half an inch thick, three onions sliced, a bunch of parsley and the same of thyme (not chopped), lay these around the leg, season all with pepper and a very little salt, as the bacon will give it a salt taste, pour cold water sufficient to oomo to the top of the leg but not over it, cover very closely and sol it in the oven, which should be moderately hot, remove the eover occasionally and baste the leg, cook slowly four hours \ take out the leg, lay it on a hot dish, thicken the gi-avy with browned tour, give it a boil up, add half a teacup of tomato catsup, give it another boil, pour over the leg and serve. if ll Jiilll sSs,i e . 11? > ill- S 5:81 s lis- :J * Leg of Xuttoii Roasted. Wasli and wipe the leg; lay it in a dripping-pan, season witk pepper and salt and dust with jSonr, pat a teacupful of water in the pan, and roast two hoars in a hot oven ; take ont the leg| thicken the gravy with browned flour, add boiling water, poll «p, put a few spoonsM over the meat and serve the renudnder in a sauce-boat. Currant jelly should always accompany roast mutton. Baste the leg frequently whilst roasting. * Leg of Xutton Stuiffed. Wash and wipe the mutton, grate a pint of bread crumbs, season with salt and pepper, a teaspoonful of sweet marjoram

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