Herb Klosse, or Forcemeat Balls

Ingredients

• two ounces of finely-grated bread-crumbs
• six ounces of grated potatoes
• a table-spoonful of flour
• three well-beaten eggs
• the eighth of a nutmeg, grated
• a little pepper
• a little salt
• the minced herbs
• an ounce of butter
• a table-spoonful of finely-grated bread-crumbs

Method

1. 1

   Prepare herbs and mince finely.

2. 2

   Soak bread-crumbs in milk, squeeze dry, and mix with grated potatoes.

3. 3

   Add flour, eggs, nutmeg, pepper, salt, and herbs.

4. 4

   Form into balls, boil for ten minutes, then melt butter, stir in bread-crumbs, and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 712. The excerpt below is the record exactly as published.

Herb Klosse, or Forcemeat Balls.— Prepare the herbs as in the following recipe, using double the quantity of spinach to that of any other herb. Mince them finely. Soak two ounces of finely-grated bread-crumbs in a little milk. Squeeze it dry, and mix it with six ounces of grated potatoes which have been boiled some hours before. Add a table-spoonful of flour, three well-beaten eggs, the eighth of a nutmeg, grated, a Little pepper and salt, and the minced herbs. Stir all well together with a fork. Handle the forcemeat as lightly as possible, and when shaping it dip the hands in cold water, and wet the spoon with which it is taken up. Form it into balls the size of a, Ivrge walnut, di-op them into boiHng water, and let them boil ten minutes. Melt an ounce of butter in a stewpan, and stir a table-spoonful of finely-grated bread-crumbs in it. Drain the klosse, sprinlvlo the bread-crumbs over them, and serve immediately. Probable cost, lOd. Sufficient for four or five persons. Herb Pudding or Pie. — Take two handfuls of parsley-leaves, one of spinach, one of mustard and cress, one of white beet-leaves, one of fincly-sHced lettuce-hearts, thi-ee or four leaves of borage, and a dozen chives. Wash these herbs well, and boil them for three or four minutes. Drain the water from them, chop them small, season with salt and pc^ppcr, and spread them in a buttered dish. Make a batter with five table-spoonfuls of flour and a pinch of salt, mixed smoothly with two eggs and as much milk as will bring it to the consistence of thick cream. Pour this over the herbs, stir all well together, cover with a good crust, and bake in a moderate oven. Time, one hour and a half to bake. Sufficient for five or six per- sons. Probable cost, 8d. Herb Sauce.— Take two parts of parsley to one of chervil and chives, chop them finely, and pour over as much vinegar as will rather more than cover them. Let them infuse at least an hour, to draw out the flavour of the herbs. This is the usual accompaniment on the Continent to boiled calf's head. A small quantity of other herbs, such as thj-me, marjoram, basU, or eage, may be used, if the flavour is liked, but they are not generally in- cluded in herb sauce properly so called. Pro- bable cost, 6d. per haK-pint. Sufficient for four or five pei-sons. Herb Sauce (another way). — Pick and wash the herbs. Take two bunches of parsley to one of fennel and one of mint, boil them for three or four minutes, drain and mince them finely, and stir them into half a pint of boiHng melted butter. Let the sauce boiliip, t]\onpour it into a tureen, add a little salt

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